Zucchini Muffin Recipe Healthy

Baking Powder + Baking Soda. To help give the muffins those beautiful, tall domed tops. Coconut Oil. You can also swap light olive oil if you prefer. NOW, here's what sets this Healthy Zucchini Muffin recipe apart. In addition to the shredded zucchini, this recipe also calls for mashed ripe banana! Coconut oil or olive oil replace butter (olive oil is composed of more monounsaturated fat, and is considered to be more heart-healthy) Real maple syrup replaces refined sugar, so these muffins are naturally sweetened. Combined, you end up with hearty and delicious zucchini-flecked muffins.

5. In a pan prepared with muffin liners or cooking spray, bake zucchini muffins at 425 degrees F for 5 minutes, then reduce temperature to 350 degrees F and continue baking for an additional 15 to 18 minutes. 6. Let the zucchini muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. July 31, 2022| Last updated on May 12, 2023 1680shares JUMP TO RECIPERATE RECIPE A Healthy Zucchini Muffins Recipe that is easy to make and yummy! Gluten free, moist and fluffy - these are perfect zucchini bread muffins! This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Preheat oven to 350 degrees F. Add cupcake liners to muffin tins or spray with cooking oil. Set aside. In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together. In a large bowl, add maple syrup, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth.

First up, you'll need… Flour. To make these zucchini muffins healthier, I opted for white whole wheat flour. I know, I know… That sounds a little strange — and maybe even like an oxymoron!

Ingredients You Will Need The best part about making healthy zucchini muffins, is most of the ingredients you probably already have on hand in your fridge and pantry! Zucchini: You will need a full two cups of shredded zucchini, that has not been squeezed! Eggs: Used for binding and just so happens to add nutrients, too!

First things first, make sure to head into the kitchen and preheat the oven to 350°F. I tend to forget if I don't do this first. 😉 Then, tuck muffin liners into the crevices of your 12-cup muffin pan. Whisk the Dry

Preheat oven to 350 °F. Shred the zucchini using the large holes of a grater or a food processor. Spread zucchini shreds out on a dish towel covered with paper towels. Roll up the dish towel and twist or press to remove excess liquid. Measure out 1 cup of shreds and set aside.

Instant oats! They're also called quick cooking oats and one-minute oats. They're not the ones sold in those individual brown paper packets with flavors like apple cinnamon and maple brown sugar! Instead, instant oats are just smaller and thinner than traditional old-fashioned rolled oats.

Instructions. Prep oven and muffin pan. 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. Mix the dry ingredients. In a large mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, ground ginger and salt until combined.

Ingredients Zucchini: Before you make the muffin batter, shred your zucchini and squeeze out the excess moisture (see my tips above). Butter: I like to use a small amount of butter in my muffin recipes because it adds flavor and gives the muffins a soft, moist texture.

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In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside. Make the batter. In a separate medium bowl, mix all of the wet ingredients together until well combined. Add the dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.

Lightly spiced with cinnamon and nutmeg, loaded with a whopping 1 ½ cups of veg (I used a 50/50 blend of carrots and zucchini, though you can adjust the ratio as you like), and just the right amount of sweet, these muffins score full marks in every core muffin category. These carrot and zucchini muffins are: Easy to Make.

Step 1 Preheat oven to 400°. Step 2 Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk.

Make the batter. In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, and egg, and mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.

Add the flours, baking soda, cinnamon, nutmeg, and salt to a mixing bowl and stir until combined. Whisk the dry ingredients Onto the wet ingredients. In a separate bowl, whisk together the eggs, applesauce, maple syrup, and apple cider vinegar.

Place dry ingredients into the bowl and mix to combine. Next, add wet ingredients (minus the coconut oil) and mix again. Finally, add melted coconut oil and mix again. Transfer batter into muffin tin, filling each one about 3/4 of the way full. Bake at 350ºF for 18-24 minutes.

Step 1 Preheat oven to 350°. Grease a 9"-by-5" loaf pan with cooking spray. In a medium bowl, whisk flour, baking powder, cinnamon, salt, and baking soda. Step 2 In a large bowl, whisk brown.

Instructions Preheat oven to 180C. Lightly spray a 12 hole muffin tin with cooking oil spray. Cook the onion in a non stick fry pan. Allow to cool. Place all ingredients into a large mixing bowl. Mix until well combined. Divide the mixture between the 12 muffin holes.

Healthy Muffin Recipes. Indulge in guilt-free pleasure with this collection of healthy muffin recipes. Moist, flavorful, and nutrition-packed, you'll discover an array of wholesome options that will satisfy your cravings. 6 Viewers • 34 Page flips • 90 Followers • 25 Stories.

Mini Pancakes With Whole Grains. These fluffy and soft pancakes are the perfect way to start your day off on the right foot and are another great addition to your healthy meals for picky eaters. Made with cinnamon, sugar, and vanilla, these pancakes are a little bit sweet and full of flavor.

Jun 22, 2021 - This is the best healthy Double Chocolate Zucchini Muffins recipe - they are moist, chocolatey, freezer-friendly & can be made gluten-free.

Yields: 16 square slices. This healthy oatmeal cake will brighten any day! It's full of soft oats and cozy spices, and juicy blueberries add pops of sweetness to every slice. Yogurt keeps this cake supremely tender and moist, and it's also quick and simple to make.

Zucchini & Herbed Ricotta Flatbread. Give homemade flatbread pizza a fresh summer spin with the addition of zucchini, herbed ricotta, roasted tomatoes, and fresh basil. Use my 1-hour flatbread pizza dough as the base for a quick and delicious lunch, dinner, or appetizer. Recipe Here.

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