Healthy Zucchini Muffins

As you probably have already realized I bake and cook a lot! Most of the time my kids turn up their noses at zucchini. They will eat it grilled in the summer, or sautéed with butter. But don’t add marinara sauce to it or try to get fancy with making it into a boat and filled with meat or cheese. They will definitely say “no way”! I will say though, sneaking it into a bread or these muffins…they don’t even realize it is there.

I was going to add oatmeal to these muffins, but changed my mind. I did use whole wheat flour though, it adds some extra protein and to be honest it does’t change the texture of it. I use King Arthur flour, https://shop.kingarthurflour.com/items/king-arthur-premium-100-whole-wheat-flour-5-lb I call them healthy because they honestly don’t have that much sugar in them…well except for the mini chocolate chips! I think the mini ones are better for these muffins, they don’t overpower them with too much melted chocolate!

This time of year is a struggle all the time for me. The sun rarely comes out and we are so busy with swimming and championship season. I think we have 4 weekends in a row with swim meets. It’s hard to catch up sometimes. These muffins are great because I can freeze them well and only pull out a few at a time. During swim season, I need to throw in some good healthier snacks that are packed with protein and carbs.

I often find that around 3:00 in the afternoon we all need a cup of tea or coffee and a snack to keep us going the rest of the day. This is the perfect combination! This recipe made about 17 good sized muffins, I probably could have filled them a little more to get 14 total.

Ingredients:

1 1/2 cups whole wheat flour
1 cup brown sugar
4 oz apple sauce
1/2 cup canola oil
2 eggs (room temperature)
1 medium fresh zucchini shredded (about 1 cup)
2 tsp ground cinnamon
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup chopped walnuts (optional)
1 cup mini chocolate chips (optional)

I actually had to hurry up and freeze 6 of these muffins, my family couldn’t get enough of them!

Directions:

Preheat oven to 350º. Using a box grater or a food processor with a shred blade, shred the zucchini and set aside. In a large bowl, add the flour, baking soda, baking powder, cinnamon, and salt, whisk all together well. In another bowl add the shredded zucchini, apple sauce, oil, eggs and vanilla. Stir together. Add the dry ingredients to the wet, and mix well. Fold in the chopped walnuts and mini chocolate chips.

Fill muffin cups 3/4 full and bake for 15-20 minutes until done. Let cool on a wire rack.

These muffins freeze well, just pop them in the microwave to defrost for about 10-20 seconds and enjoy!

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