Stay Sweet Wellness

Healthy Zucchini Bread Muffins

Ashley

It’s zucchini season! Yay! With that being said, there are so many tasty recipes to be made while we have these short few months to enjoy fresh, local zucchini. Zucchini is one of my favorite vegetables during the summer months. I love Zucchini mainly because it is so versatile in that you can grill it, bake it, roast it, broil it, fry it etc. It’s easy to like because it can be made into just about anything! I also have to add its long list of health benefits like improving digestion, lowering blood sugar levels and improving thyroid and adrenal function- just to name a few. So, get it while you can during these next few months because we all know how quickly summer flies by. If you’re looking for a special recipe to use zucchini in today I highly recommend this one.

My healthy homemade zucchini muffins are to die for (especially with the optional ingredients). They’re easy to make and even easier to share. Make these for breakfast, a snack, dessert or for your upcoming cookout! Everyone will love them because not only do they taste great but they’re also made with wholesome ingredients like fresh zucchini, oat flour, almond flour, fresh orange zest and dark chocolate. They include a unique summer flavor thanks to the texture of the zucchini and the burst of fresh orange zest. Are you drooling yet? I certainly am.

How to make healthy zucchini muffins:

This recipe is relatively simple. You whip it up just like you would traditional zucchini bread, pour the batter into individual muffin cups and bake it in the oven for 20-24 minutes. You begin by adding all of your dry ingredients to a large bowl, whisking them together and then setting aside. Then you shred your zucchini, mix together all of your wet ingredients and slowly combine them with your dry ingredients. You finally pour the batter into each lined muffin cup (about 3/4 of the way) and bake until a tooth pick inserted comes out clean.

Ingredients you’ll need:

Print

Healthy Zucchini Bread Muffins

Keyword Breakfast, gluten free, Healthy Muffins, Muffins, Snack, Summer Recipe, zucchini, Zucchini Bread
Prep Time 6 minutes
Cook Time 24 minutes
Total Time 30 minutes
Servings 12 Muffins
Author Ashley McGuirk

Equipment

  • Mixing bowls
  • rubber spatula
  • whisk
  • oven
  • muffins pan
  • muffin liners

Ingredients

  • 1 1/2 cups oat flour (I ground gluten free rolled oats in my food processor)
  • 1/2 cup almond flour
  • 1/3 cup ground flax seed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon chia seeds
  • 1 1/2 cups shredded zucchini (patted dry with a paper towel)
  • 1/4 cup organic dark brown sugar
  • 2 tablespoons raw honey
  • 1 tablespoon unrefined coconut oil melted then cooled
  • 3/4 cup NO sugar added organic apple sauce
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1 teaspoon pure vanilla extract

Optional Ingredients:

  • 2 teaspoons fresh orange zest
  • 1/2 cup dark chocolate chips

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin pan with coconut oil- set aside. In a large mixing bowl combine all of the dry ingredients starting from oat flour down to chia seeds. Using a whisk, stir dry ingredients until well combined- set aside.
  • In another mixing bowl combine all wet ingredients. Start with zucchini and end with vanilla. Stir wet ingredients with a fork until well combined. Next, slowly pour wet ingredients in with dry ingredients. Slowly stir with a rubber spatula until just combined (you don’t want to over stir). If you would like to add in the optional ingredients do so now slowly folding in both the orange zest and chocolate chips.
  • Using a 1/3 size measuring cup scoop out some of the mixture and pour into each muffin cup. Top with a sprinkle of additional orange zest or chocolate chips. Bake in oven for 20-24 minutes or until a tooth pick inserted comes out (almost) clean (it’s okay if there are one or two baby crumbs). Let sit in pan to cool for 5 minutes and then dump muffins out onto a clean, dry dish towel. Set each muffin on a cooling rack to cool for 15 minutes. Store in an airtight container for up to 5 days or freeze up to 3 months.

Notes

oat flour- you can evenly sub out oat flour for whole wheat flour or all purpose flour. 
dark brown sugar- you can easily sub dark brown sugar out with coconut sugar or light brown sugar. 
honey- you can evenly sub out honey for maple syrup if you’re vegan. 
coconut oil- you can sub out coconut oil for grass fed butter or extra apple sauce. 
eggs- you can try subbing out the egg portion of the recipe (1 egg + egg yolk) with 2 flax eggs. I personally never tried it, so if you do, please let me know how it turns out. 
orange zest- If orange isn’t your thing lemon zest is also a great addition to this recipe. 

A special thank you to @sallysbakeblog for teaching me how to take these beautiful photos!

Did you make this recipe?

Tag @staysweetwellness on instagram and #staysweetwellness

I love seeing your creations!

until next time,

stay sweet.

-Ashley

Exit mobile version