Healthy -Kid-Approved- Zucchini Muffins
This delicious recipe adapted from https://www.gimmesomeoven.com/
Ingredients
- 1 2/3 cups white whole wheat flour or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg or 1 flax egg
- 1/2 cup maple syrup or 2/3 cup of brown sugar
- 1/2 cup milk almond milk, 2% milk, or whatever you prefer
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups zucchini grated fresh
- 1/3 cups old-fashioned oats uncooked, plus extra for sprinkling
- Optional: 1/2 cup dried cranberries or raisins
Instructions
- Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.
- In a separate mixing bowl, whisk together egg, maple syrup, milk, oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini, oats and optional dried fruit (if desired) until just combined.
- Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
- Transfer pan to a cooling rack, then serve the muffins warm. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.
Video
Nutrition Facts
Healthy -Kid-Approved- Zucchini Muffins
Amount per Serving
Calories
155
% Daily Value*
Fat
5.7
g
7
%
Saturated Fat
4
g
20
%
Sodium
235.6
mg
10
%
Potassium
115.6
mg
2
%
Carbohydrates
23.5
g
8
%
Fiber
2.1
g
8
%
Sugar
9
g
Protein
3.5
g
7
%
Vitamin A
67.3
µg
7
%
Vitamin C
2.8
mg
3
%
Vitamin D
0.2
µg
1
%
Vitamin K
1.8
µg
2
%
Calcium
64.2
mg
5
%
Iron
0.6
mg
3
%
Added Sugar
7.9
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
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