Healthy Zucchini Bread Muffins
Healthy zucchini bread muffins made with wholesome ingredients
Servings: 24
Ingredients
- 1 1/2 tablespoons vanilla extract
- 2 1/2 cups whole wheat flour
- 3 cups grated zucchini
- 2 eggs beaten
- 3/4 cup brown sugar plus more for topping
- 1/3 cup old fashioned rolled oats plus more for topping
- 1/3 cup pure maple syrup
- 1/2 cup olive oil
- 1/2 cup applesauce
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3/4 teaspoon cinnamon
Instructions
- In a large bowl, stir zucchini, beaten eggs, vanilla extract, olive oil, applesauce, brown sugar, and maple syrup until well combined
- In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and 1/3 cup oats and whisk until combined
- Make a well in the center of the bowl containing the dry ingredients
- Pour wet ingredients into the center of the well and mix by hand until just combined (do not over mix)
- Fill muffin liners 3/4 of the way full with batter (it should make 24 muffins)
- Sprinkle tops with additional oats and a sprinkle of brown sugar
- Bake at 350 degrees for 17-20 minutes, or until a toothpick inserted into the middle comes out clean
- Cool on a baking rack and store in a ziploc bag for 3-5 days or in the freezer for up to a month
Nutrition
Calories: 137kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 176mg | Potassium: 120mg | Fiber: 2g | Sugar: 10g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg