These delicious healthy zucchini muffins are made with whole wheat flour and naturally sweetened with maple syrup. They're moist, fluffy and perfect for meal prep!
1 ½cupsfinely grated zucchinino need to squeeze liquid
Instructions
Preheat oven to 350° F. Grease a muffin tray with nonstick spray or line with muffin liners.
In a medium bowl, mix together flour, cinnamon, baking powder, baking soda, salt and nutmeg.
In a large bowl, whisk together eggs, maple syrup, olive oil, applesauce and vanilla. Stir in grated zucchini.
Add dry ingredients into the bowl with the wet ingredients and stir together until just combined (don’t over mix).
Divide batter evenly between 12 muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let muffins cool for a few minutes before removing from the pan, then transfer to a cooling rack to cool completely.
Notes
Flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
Oil: Swap the olive oil with melted coconut oil, butter, avocado oil or any neutral oil.
Maple syrup: Honey or agave syrup can be used as alternative. I haven't tried it, but I bet monk fruit maple syrup would work for a low-sugar option.
Applesauce: Mashed banana or Greek yogurt would be a good replacement for the applesauce.
Gluten-free: I haven't tested these muffins with a gluten-free flour mix but you should be able to swap a gluten-free all purpose blend for the flour in this recipe.
Mix-in's: Feel free to add in your favorite mix-in's like chocolate chips , dried fruit or walnuts. I would start with 1/2 cup.