Zucchini Muffins
Looking for a healthier, but delicious tasting zucchini muffin? Then these whole grain, dairy-free zucchini muffins are just the thing. Super moist and studded with chocolate chips, your family is sure to love them!
I’m back home after almost a week away from a computer. Ok, so actually I did bring my laptop to Cape Cod, but when I realized there was no wi-fi at our cottage I took it as a sign that perhaps blogging and writing projects could and should wait. (Of course, I did have my phone, so it wasn’t a completely “screen-free” getaway. Next time.)
In addition to taking a break from blogging and writing, I also took a break from another one of my passions, cooking. We kept the meals at the cottage super simple (I’m talking cereal and milk and sandwiches) and instead enjoyed trying out local cafes and restaurants. While that was all super fun and made the trip even more relaxing, it also means that I am totally excited and ready to cook and eat at home this week!
One food that is on the menu this week is these zucchini muffins. While my kids are not huge zucchini fans at dinner, ok, they really aren’t fans at all, they will happily eat zucchini in muffins, bread, and pancakes. I will take it.
Zucchini is packed with fiber, vitamin C, vitamin K, vitamin B6, and manganese among other nutrients. And since there are only benefits to adding more veggies to your diet, why not add them to your baked goods.
In addition to zucchini, these muffins contain other healthful ingredients such as whole grain oat and wheat flour and banana. They do contain sugar, but they are not overly sweet. I often make them with half brown sugar and half coconut sugar (similar to brown sugar but less refined). My boys love them with chocolate chips, but you could leave those out if you want to “healthify” them a bit more.
You can make either mini or regular muffins. I often make both–half mini, half regular. If you do this, just be sure to bake them separately or be prepared to pull one out earlier. My recommendation: Make a batch of these and enjoy one with your coffee or breakfast, save a few for tomorrow, and freeze the rest.
- ¾ cup oat flour
- ¾ cup white whole wheat flour
- ⅓ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ¼ cup grapeseed or canola oil
- ¼ cup mashed ripe banana
- ¼ cup water
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 cup shredded zucchini (about 1 medium zucchini)
- ½ cup mini chocolate chips (make sure dairy free if needed)
- Walnuts (optional)
- Preheat oven to 400 degrees F.
- Spray muffin pan with cooking spray.
- Combine oat flour through salt in a medium bowl.
- In a large bowl, combine egg, oil, banana, water, maple syrup, and vanilla. Whisk to combine. Stir in the zucchini and then mix in the dry ingredients. Stir until just combined then blend in chocolate chips.
- Portion into muffin pan.
- Add walnut to top if desired.
- Bake for about 10 minutes for mini muffins and 15-18 minutes for regular-sized muffins. Muffins are done when golden on top and a toothpick inserted into the center comes out clean.
Makes about 24-36 mini muffins or about 12 regular muffins.
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