Wholesome Healthy Zucchini Muffins are dairy-free, refined-sugar free and made with whole wheat flour. These are great to snack on or for a quick breakfast.
You can easily make these vegan by swapping egg with flax egg! Each muffin is approximately 166 calories.
Sarvesh isn’t fond of a lot of vegetable and zucchini is one of them. I hope he is not reading this else he will claim that he eats everything! Which is obviously not true.
Granted, he has improved a lot. When we got married, he would not eat so many vegetables like peppers, broccoli, mushrooms (he still dislikes them). I mean you guys get it right? The list is long.
But he married a girl who loves all veggies alike, no exceptions! So someone had to change! And can you guys guess who changed? 😉
Over the years, I have made him like few veggies like broccoli, bitter gourd (karela). Okay, maybe he doesn’t love them yet but he at least eats them without much fuss, which is a win in my book! Same is the case with zucchini. He isn’t a fan so whenever I get zucchini, I either make Zucchini Chana Dal which he really relishes or bake with them.
Baking with zucchini is actually the best way to make anyone eat zucchini, don’t you guys agree?
This time around when I got some zucchini from the farmer’s market, I used them to make these Healthy Zucchini Muffins. These muffins turned out really good and the best part was that we could eat them without guilt. We pretty much ate them for breakfast everyday until they disappeared, which obviously wasn’t very long.
These Healthy Zucchini Muffins
✓ are made with whole wheat
✓ are free of refined-sugar
✓ can be easily made vegan by using flax egg in place of regular egg
✓ great for snacking or breakfast
✓ good-to-go breakfast option on busy mornings!
✓ great way to sneak in some zucchini in your diet especially if you don’t like it!
I sweetened these healthy zucchini muffins with maple syrup but honey or any other sweetener of your choice would also work. These muffins are lightly sweetened, so it might not be a bad idea to throw in some dark chocolate chunks to the batter before putting these into the oven. Plus, chocolate makes everything better!
I used dark chocolate chunks in this recipe but you can pretty much use any chocolate of your choice. The semi-sweet chocolate chips would be fine too. Few other things that you can add to these muffins to make them sweeter are raisins, dried cranberries.
How to Make These Muffins Vegan
These muffins are dairy-free. To make them vegan, you simply need to replace regular egg with flax egg. To make a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons of water. Stir and let it sit for 10 minutes to thicken. I like to place it in my refrigerator to thicken.
Once it thickens, simply use it in the recipe in place of the egg.
There is a lot of fresh zucchini in the market during summers, so next time when you have them in abundance, give these healthy muffins a try. These healthy zucchini muffins are soft and moist, packed with zucchini, whole fiber and naturally sweetened. Now tell me why shouldn’t you be making these today?!
Here are some other Healthy Muffins that you might like!
1- In a large whisk together white whole wheat flour, baking soda, baking powder, salt and cinnamon powder. Set it aside. Meanwhile also grate the zucchini and using a cheese cloth, squeeze moisture from the zucchini (as much as you can). Keep it aside.
2- In another bowl, whisk together coconut oil with maple syrup until combined.
3- Add in the egg and the vanilla extract and mix until combined.
4- Add in the almond milk and mix well.
5- Transfer the wet ingredients into the dry and mix until just combined. Do not over-mix the batter.
6- Fold in the grated zucchini and mix until combined into the batter. Add in the chopped pecans and chocolate chunks (if using).
7- Using an ice cream scoop, transfer batter to a muffin pan. Fill each cavity almost 3/4th full with the batter. I got 11 muffins out of this batter.
8- Bake at 375 F degrees for 17-20 minutes or until a toothpick inserted in center comes out clean.
Let these healthy zucchini muffins cool on a wire rack and enjoy with a cup of coffee!
If you are going to eat these muffins later, simply let them cool completely and then store in an airtight container. They will be okay for 2-3 days at room temperature. While storing muffins, I like to keep a paper towel below before placing the muffins on top.
You can eat the stored muffins as such or simply put them in the oven for few minutes to warm them up. Enjoy with butter and a glass of milk!
Healthy Zucchini Muffins
- 1.5 cups white whole wheat flour 208 grams
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon powder
- 1/4 cup coconut oil 2 oz/60 ml
- 1/2 cup maple syrup 4 oz/120 ml
- 1 large egg use flax egg to make it vegan
- 1 teaspoon vanilla extract
- 1/2 cup almond milk 4 oz/120 ml
- 1.5 cups grated zucchini
- 1/4 cup chopped pecans
- 1/4 cup dark chocolate chunks optional
- In a large whisk together white whole wheat flour, baking soda, baking powder, salt and cinnamon powder. Set it aside. Meanwhile also grate the zucchini and using a cheese cloth, squeeze moisture from the zucchini (as much as you can). Keep it aside.
- In another bowl, whisk together coconut oil with maple syrup until combined.
- Add in the egg and the vanilla extract and mix until combined.
- Add in the almond milk and mix well.
- Transfer the wet ingredients into the dry and mix until just combined. Do not over-mix the batter.
- Fold in the grated zucchini and mix until combined into the batter. Add in the chopped pecans and chocolate chunks (if using).
- Transfer batter to a muffin pan. Fill each cavity almost 3/4th full with the batter. I got 11 muffins out of this batter.
- Bake the muffins at 375 F degrees for 17-20 minutes or until a toothpick inserted in center comes out clean.
- Let the muffins cool completely on a wire rack and enjoy!