These healthy muffins are made with wholesome ingredients, including whole wheat flour and applesauce or banana. The oil and sugar are replaced with ripe bananas and the flour is replaced with whole grain oats. In a large bowl, whisk together olive oil, honey and yogurt. Yes, you can use monkfruit sugar. For more of our favorite zucchini recipes click here. If you’re looking for a good ol’ tried & tested, classic Zucchini Muffins or Zucchini Bread, look no further! Mine were a little flat. We ask our advertisers to exclude all It’s made with real, whole food ingredients: eggs, vegetable oil, zucchini, sugar, vanilla, gluten-free all purpose flour, cinnamon, baking powder, salt, baking soda, and chopped walnuts (optional). Practical Tips & Easy Recipes for the New Year. Whisk together until combined and smooth. These will disappear in no time at all! Recipe Bonus: This super easy recipe makes 18-24 muffins (depending on how big you like them) OR 2 loaves of zucchini bread OR a combination 1 loaf and 12 muffins. Make the batter as instructed– instead of pouring it into a loaf pan, spoon the … Remember this recipe makes 2 loaves of 18-24 muffins so it’s not as much sugar per loaf as it appears on first glance. Prepare a standard muffin pan with liners. Vegetarian. Required fields are marked *. Bernard Lavery of Plymouth Devon, UK, grew the large veggie. Place the olive oil, honey and yogurt in a bowl. Zucchini … Excellent for cookies, cakes, whatever. So happy to know it worked well — I may try next time! Fairfield County, Connecticut  Your choice. They’re perfectly tender and taste like they came straight from a bakery! It’s best to freeze them solid on a baking sheet before transferring them to a freezer bag or safe container. Grease a 9” x 5” loaf pan to prevent the bread from sticking. Because this recipe has 3 eggs, I don’t feel comfortable recommending a direct substitution. In a medium mixing bowl, combine the coconut oil and honey. Even people who say they don’t like zucchini, LOVE these muffins! Pro tip: if the top is browning, cover loosely with foil and continue baking. Notify me of followup comments via e-mail. These Carrot Banana Muffins recipe from Elana’s Pantry is almond flour based and we’ve been making these for years — definitely worth trying if you’re looking for an almond flour based muffin. Set aside. I would love to hear about your experience making it. No mixer, wooden spoon only, and two bowls, though y… How to make zucchini bread muffins. I used melted coconut oil instead of vegetable oil and it worked. Freshly grated zucchini and applesauce make bread moist. If you’re craving chocolate chip zucchini muffins… Stir in shredded zucchini (there’s no need to squeeze water out of … Website by Seaver Interactive LLC. What adjustments do I need to make to get muffins like the ones in your picture? Also make sure they pass the toothpick test. I love seeing all your recipe recreation! Stir in shredded zucchini and chopped walnuts. Your email address will not be published. Beat them with a whisk until they are … Loved this recipe!! These zucchini muffins are the best healthy zucchini muffins ever because of their wonderful taste and texture. Healthy Zucchini Muffins contain no oil, no refined sugar, and no flour. The best healthy zucchini bread made with whole wheat flour, coconut oil and naturally sweetened with honey instead of sugar. Yum! But with that said, the bread needs some kind of sweetner and I’ve never made it with anything else. If you’re in the mood for more sweet zucchini recipes, you’ve gotta try my Lemon Poppy Seed Zucchini Bread, Zucchini Cookies with Cream Cheese Frosting, and Cinnamon Swirl Zucchini Bread I love the muffin idea too, easy to take to work for breakfast. You can also subscribe without commenting. Your email address will not be published. Bake at 350 for 20-25 minutes until a toothpick comes out clean when inserted in the center of the muffin. Many traditional bran muffins contain extra oil to make them so tender, but not these! Great question! FOR MUFFINS: Bake in a preheated 350 degree oven for 30 mins (insert tooth pick and it should come out clean). Made with a longtime family recipe, these muffins are soft & fluffy, not too sweet and DELISH! Thanks Lori! Place the batter into a prepared muffin tin and bake. Required fields are marked *. The world’s largest zucchini on record was 69 1/2 inches long and weighed 65 lbs. Recipe makes two loaves (8x4 pan), OR 1 loaf and 12 muffins, OR 18-24 muffins, depending on how big you make them. Zucchini bread walks the tightrope between indulgence and healthy treat, and this recipe—which can be made into zucchini muffins or loaves—yields the most moist, tender zucchini bread of all. Hi. On a side note, I didn’t have zucchini bread until I was in my 20’s and a co-worker brought it into work. All rights reserved. A delicious healthy muffin full of wholesome ingredients. Mix until mostly incorporated – a few lumps are ok. Do not over mix. So happy you loved them as much as we do! Be sure to add the glaze - it really makes the muffin. products containing gluten. FLOUR: Use whole wheat, whole spelt, gluten-free all purpose flour, oat flour or any combination. The bread isn’t sweet. Preheat oven to 350 degrees and depending on whether you're making muffins, loaf bread or both, grease and flour the loaf pan(s) and/ or line the muffin pan with muffin liners. I made these with just a few changes-used calabacitas instead of zucchini and then topped the muffins with cinnamon sugar. ZUCCHINI: 2 medium sized zucchini will yield about 2 cups grated zucchini.You can also get 2 cups from 3 small or 1 small and one large zucchini. From 1-45:), Your email address will not be published. Once cool you can pop your muffins out of the liners and enjoy. Packed with fresh zucchini and spiced with just enough cinnamon, these healthy zucchini muffins will add vitamins and fiber to your morning. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you! Place the olive oil, honey and yogurt in a bowl. While zucchini is served as a vegetable, it’s actually a fruit because it comes from a flower. Please use #feelgoodfoodie and tag me @feelgoodfoodie on the photo via: Thank you! Almond flour wouldn’t work as a direct substitute in this recipe. Scoop batter into prepared muffin tins. cause concern please let us know. Much like the banana bread, these zucchini muffins are insanely good and insanely easy to make! I have a huge zucchini from my veggie garden and was going to look up a healthy zucchini bread recipe to make this weekend. Instructions. Prepare a 8″ x 4″ loaf pan with oil or parchment paper. Baking soda is a leavening agent, so it helps the bread rise. Preheat oven to 350 degrees. I feel like the recipe needs to be reworked a bit to be egg free. Allow to cool in pan for at least 15 minutes before serving. The water that the zucchini holds makes the muffins wonderfully moist so there is no need to squeeze the zucchini once you grate it. In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, … Add the eggs and lemon zests and whisk until smooth. Unbleached all-purpose flour; Whole wheat flour; Turbinado sugar; Cinnamon; Cloves; Ginger; Baking powder; Baking soda; Fine sea salt; Grated zucchini ; Unsweetened almond milk; Egg; Coconut oil ; Vanilla extract; Ingredient Notes. Instead, I have a secret trick: we soak the oat bran first.Before measuring any of the other ingredients, we’ll combine the oat bran with milk, yogurt, and vanilla (to bring out its sweet, slightly nutty flavor!) My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Otherwise, if you’d like to play around with … Vegan Zucchini Muffins – I’d recommend making my Vegan Zucchini Bread, but baking it as muffins instead. I’ve never tasted it in the bread or muffins, so not exactly sure what you’re referring to… sorry! A family recipe- made gluten-free, of course!- These muffins are loved by everyone, even those who say they don't like zucchini! ), 2 cups all purpose gluten-free flour (I use. Moist, fluffy and full of fiber, these healthy zucchini muffins … In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. It’s sweet and tastes just like sugar, no calories, low glycemic. But when I had to cut out dairy and gluten, I had to get creative to get the same satisfaction out of a healthier version. Great question… I am not familiar with the types of adjustments that need to be made for high altitude baking. Zucchini flower blossoms are edible and are typically served fried or stuffed. Healthy Gluten-Free Family Sorry! Add the dry ingredients. While this particular recipe doesn’t convert perfectly to muffins, I have created a similar recipe that makes the perfect healthy muffins. Course Breakfast, Snack. Healthy Zucchini Bread Muffins are the perfect easy breakfast, snack or dessert. As for muffins versus bread, apparently people have preferences, or at least my family does. I don’t peel the zucchini before grating it. Hi, I wanted to make these for my 7 month old, can I leave out the sugar or is their a substitute I could use that you would recommend? And importantly, purchasing through an affiliate link does not change your cost at all. Stir in shredded zucchini (there’s no need to squeeze water out of them) and chopped walnuts. Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini. This family recipe is a longtime fan favorite. Great question! Definitely one I’ll be making again!! They will keep well for up to 3 months. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories! Healthy Zucchini Muffins are inspired by healthy zucchini bread and tested with 3 different flours – whole wheat or spelt flour, gluten free flour and almond flour. and let that mixture rest for 15-20 minutes. Instructions. Perfectly fluffy and quick to make in one bowl. 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