Ah, zucchini muffins—who would’ve thought these green, squashy wonders could transform into something so scrumptious and guilt-free? (I mean, they’re practically a vegetable, right?) I stumbled upon this recipe while trying to sneak some extra veggies into my finicky eater’s diet, and it became a household favorite faster than a TikTok dance trend!
Steps
- Preheat your oven to 400°F (200°C) and, if needed, grease the muffin tin cups with butter or cooking spray.
- If using nuts, spread them on a small baking sheet and toast in the oven for 4-5 minutes until fragrant, stirring halfway through.
- In a medium bowl, whisk together the melted coconut or olive oil and honey until combined. Add the eggs, whisking well, followed by the buttermilk and vanilla, then set the bowl aside.
- In a large bowl, mix the flour, cinnamon, baking powder, baking soda, salt, and nutmeg, stirring well to combine.
- Pour the wet ingredients into the dry mixture, stirring gently until just combined, leaving a few lumps. Fold in the grated zucchini and toasted nuts, being careful not to over-mix.
- Divide the batter equally among the 12 muffin cups. Bake for 16-19 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool the muffins in the tin on a rack. Store any leftovers at room temperature for two days, in the fridge for up to four days, or freeze for up to three months.
Ingredients
- ¾ cup raw walnuts or pecans, roughly chopped (optional)
- ? cup melted coconut oil or extra-virgin olive oil
- ½ cup honey or maple syrup
- 2 eggs
- ? cup buttermilk (or ? cup milk of choice mixed with 2 teaspoons vinegar, rested for 5 minutes before use)
- 2 teaspoons vanilla extract
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups grated zucchini (approximately 7 ounces from a small-to-medium zucchini, excess moisture squeezed out)
FAQ
- What ingredients make these zucchini muffins healthier?
- These muffins are considered healthier because they are made with white whole wheat flour instead of refined all-purpose flour, which means they contain whole grains. Coconut oil or olive oil is used in place of butter, and real maple syrup is used instead of refined sugar, making them naturally sweetened.
- Can the zucchini muffins be adapted for special diets?
- Yes, the muffins can easily be adapted for vegan and gluten-free diets. For a vegan version, use maple syrup instead of honey, substitute eggs with flax eggs, and choose a non-dairy milk like almond milk. For a gluten-free option, use a gluten-free flour mix like Bob’s Red Mill’s.
- Is it possible to make these muffins nut-free?
- Absolutely. To make the zucchini muffins nut-free, simply omit the nuts from the recipe and avoid using nut-based milk alternatives.
- What is the recommended way to store leftover muffins?
- Leftover muffins can be stored covered at room temperature for up to two days or in the refrigerator for up to four days. For longer storage, freeze the muffins for up to three months.
- Can the muffins be made with less fat?
- While the recipe contains a healthy amount of fat, you can reduce the fat content by replacing the oil with applesauce if you are following a low-fat diet.
Tips
- Ensure Moisture Management: Before adding the grated zucchini to your batter, make sure to gently squeeze out any excess moisture. This step helps prevent the muffins from becoming too dense and ensures a fluffy texture.
- Experiment with Oil Choices: The recipe suggests using coconut oil or olive oil, but if you’re looking for a neutral flavor, consider trying cold-pressed sunflower or grapeseed oil. These options are less processed than typical vegetable oils and can enhance the muffins’ health benefits.
- Customize with Add-Ins: Feel free to personalize your muffins by substituting the nuts with chocolate chips or chopped dried fruit. This can add a delightful twist to the flavor and texture of your muffins.
- Adapting for Dietary Needs: For a vegan version, use maple syrup instead of honey, replace eggs with flax eggs, and choose a non-dairy milk like almond milk. For a gluten-free option, a store-bought mix like Bob’s Red Mill’s gluten-free all-purpose flour can work well.
Equipment
- Non-stick muffin tin (if you don’t already have one)
- Rimmed baking sheet (for toasting nuts)
- Cooling rack
