Description
These Healthy Zucchini Muffins are a delightful and nutritious treat made with wholesome ingredients like rolled oats, fresh shredded zucchini, and apples. Naturally sweetened and spiced with cinnamon and ginger, they offer a moist texture and a perfect balance of flavors, making them an excellent snack or breakfast option for health-conscious eaters.
Ingredients
Scale
Main Ingredients
- 2 large eggs
- 2 cups rolled oats, plus extra for topping
- 1/4 cup neutral oil (sunflower, vegetable, or grapeseed)
- 1/2 cup sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon kosher salt
- 1 1/2 cups shredded zucchini, loosely packed, divided (about 1 large zucchini)
- 1 cup diced apple with peel (optional, about 1/2 large or 1 medium apple)
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up while you prepare the batter.
- Blend the Base Ingredients: In a blender, combine the eggs, rolled oats, neutral oil, sugar, vanilla extract, baking soda, baking powder, cinnamon, ginger, kosher salt, and 1 cup of shredded zucchini. Blend on high speed for about 1 to 2 minutes until you achieve a smooth, uniform batter.
- Add Remaining Zucchini and Apple: Add the remaining 1/2 cup shredded zucchini and diced apple to the blender. Use the pulse function 2 to 3 times, just enough to mix them into the batter without breaking them down completely, to keep some texture.
- Prepare Muffin Tin and Fill: Line a muffin tin with 10 muffin cups. Evenly divide the batter among the cups. Sprinkle extra rolled oats on top of each muffin and gently press them down to adhere.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 30 to 35 minutes, checking at around 34 minutes by inserting a toothpick in the center of a muffin. If it comes out clean, the muffins are done.
- Cool and Store: Remove the muffins from the oven and allow them to cool in the tin briefly before transferring to a wire rack. Store the cooled muffins in the refrigerator for up to one week or freeze for longer storage.
Notes
- For best texture, shred the zucchini finely but not too watery; excess moisture may affect baking.
- Using the peel on the apple adds extra fiber and nutrients.
- You can substitute sugar with a natural sweetener like honey or maple syrup adjusting the liquid accordingly.
- Ensure muffins cool completely before refrigerating or freezing to avoid condensation and sogginess.
- These muffins are great for a quick breakfast or healthy snack with a cup of tea or coffee.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
