Easy Healthy Zucchini Muffins Perfect for Kids and Family Favorites
These muffins are moist, flavorful, and subtly sweet, making them an ideal choice for both kids and adults alike.
Servings: 12 muffins
Calories: 150kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Grater
Ingredients
Ingredients
- 1 medium Zucchini, grated About 8 ounces, yields approximately 1 cup when grated.
- 1.5 cups All-purpose flour Can substitute with whole wheat flour for added fiber.
- 1 teaspoon Baking powder Leavening agent for muffins.
- 0.5 teaspoon Baking soda Helps provide additional lift.
- 0.5 teaspoon Salt Enhances flavors.
- 1 teaspoon Ground cinnamon Adds warmth and depth.
- 2 large Eggs Acts as a binder and provides moisture.
- 0.5 cup Honey or maple syrup Natural sweetener.
- 0.33 cup Vegetable oil Keeps muffins moist.
- 1 teaspoon Vanilla extract Enhances overall flavor.
- 0.5 cup Optional mix-ins (nuts, chocolate chips, dried fruit) Customize to your preference.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a standard muffin tin or line it with paper liners.
- Grate the zucchini and remove excess moisture by pressing it in a clean kitchen towel.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk together.
- In a separate bowl, whisk together eggs, honey or maple syrup, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Fold in the grated zucchini and any optional mix-ins.
- Distribute the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or at room temperature. Store in an airtight container.
Notes
These muffins freeze well; store in a zip-top bag for up to three months.