This healthy version of zucchini muffins will impress anyone! They are soft, and scrumptious on their own or with a little added jam or butter, and perfect for breakfast or a snack.
Making these delicious muffins:
An easy quick muffin recipe to make when you have those extra zucchini sitting around and need to be used up. This recipe has a healthy alternative to your regular muffins by adding maple syrup and cutting back the sugar.
Substitutions: If you want to add all maple syrup, then add 1/2 cup, and eliminate the sugar and increase the oats to 1/2 cup.
I used both almond and coconut milk for this recipe, and they both worked beautifully. As well, another easy alternative is regular milk or oat milk, which many people are enjoying.
This recipe is one you can change up the ingredients to suit your dietary needs. These muffins are moist and definitely worth the time and effort. Your kids will ask for more!
Mixing the dry and wet ingredients together: this muffin recipe is pretty straight forward, measuring the dry and wet ingredients in separate bowls. Then add the wet ingredients to the dry.
Mixing final ingredients: once the dry and wet ingredients are mix together. The zucchini and oats are added. If you want to add walnuts this would be the time to do it. When adding the zucchini, oats and/or walnuts mix just until combined, as always with muffins DO NOT over mix.
Healthy Zucchini Muffins with Maple Syrup
Ingredients
- 1 2/3 cups organic spelt flour (can substitute all purpose flour)
- 4 tbsp raw fine cane sugar
- 11/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 egg
- 1/4 cup maple syrup
- 1/2 cup coconut milk (can substitute oat/almond/milk)
- 1/2 cup melted coconut oil
- 1 tsp pure vanilla extract
- 1 1/2 cups zucchini, grated
- 1/3 cup quick rolled oats
- 2/3 cup walnut/pecans/almonds (optional)
Instructions
- Preheat oven to 350° Line paper muffin cups into a muffin pan and set aside.
- In a large bowl, blend together flour, baking powder, baking soda, cinnamon and salt until combined and set aside.
- In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil, and vanilla extract until combined and pour into the dry ingredients and stir together with a wooden spoon until just combined. (Do not overmix). Stir the zucchini and oats until just combined.
- Divide the batter evenly between the 12 cups. Bake for 22-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Serve warm or allow muffins to cool to room temperature. Store in a sealed container in the refrigerator for up to 2 days or freeze.
Nutrition
This recipe gives you 10 perfectly sized muffins. However, you could extended to 12 muffins if you prefer smaller muffins. Also remember if you add nuts the batter will offer more then the 10 muffins.
I really hope you take the time to make these delicious super easy muffin recipe, now that you know they are healthy, it will be worth your time and effort and can be made anytime of the year!
