Zucchini Muffins
These easy zucchini muffins are made with just one bowl and in less than an hour! Add chocolate chips and sea salt to the top and you'll never want another healthy muffin recipe again.
Servings: 12
Ingredients
Dry Ingredients
- 1.5 cups white whole wheat flour
- ½ cup coconut sugar or brown sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup coarsely shredded zucchini moisture removed* (~1 large zucchini)
- optional topping: 1/2 cup chocolate chips
Wet Ingredients
- 2 large eggs
- 1/4 cup maple syrup
- 1/2 cup unsweetened almond milk
- 1 cup mashed banana or applesauce
- 2 tablespoons melted coconut oil or melted butter
Instructions
- First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
- Use a coarse grate cheese grater to grate your zucchini. Next, place grated zucchini in the middle of a tea towel or cheesecloth and ring out as much moisture as possible. Then, measure 1 cup. Set aside.
- Next, place dry ingredients into a large bowl and mix to combine. Then, add in all of the wet ingredients minus the coconut oil and mix to combine. Add melted coconut oil and mix again.
- Fill each muffin about 3/4 of the way full (these are going to be big, fluffy muffins). Add optional chocolate chips to the top. Then, place in the oven at 350ºF and bake for 18-24 minutes or until the center is fully cooked.
- Let cool for 5 minutes before removing from the muffin tin to continue cooling.
Video
Notes
- Nutrition information does not include chocolate chips.
- Don't over-mix your muffin batter as it will make them dense and not as fluffy.
Nutrition
Calories: 162kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Fiber: 3g | Sugar: 17g