Our new 1-Bowl Zucchini Muffins are full of whole wheat and veggie goodness! They’re a healthy spin on one of our favorite snacks – the handy dandy, portable, freezer- and kid- friendly muffin. Spiced with cinnamon and ginger and naturally sweetened with honey and applesauce, it’s hard to go wrong with these guys!
Makes: 12 muffins
Serving Size: 1 muffin
Prep Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts: 187 calories / 28.5g carbs / 4g protein / 7.5g fat
- ½ cup (170g) honey
- ⅓ cup (73g) canola or avocado oil
- ½ cup (122g) unsweetened applesauce
- 2 eggs (100g)
- 2 teaspoons vanilla
- 2 cups (240g) whole wheat flour
- 2 teaspoons cinnamon
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 2 cups (217g) grated packed fresh zucchini (about 1 medium)
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray well with nonstick cooking spray.
- In a large bowl, whisk the wet ingredients (honey, oil, applesauce, eggs, and vanilla.) Stir in the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, and salt) with a fork or wooden spoon, until no lumps of flour remain.
- Fold in the grated zucchini. Divide the batter between the 12 muffin cups, filling each until almost full.
- Bake for about 17-19 minutes, or until the muffins are rounded, lightly browned, and a toothpick comes out clean with just a few crumbs. Be careful not to overbake!
- Remove from the oven. Let cool for 10 minutes, and then remove the muffins from the pan. Let cool completely to room temperature on a cooling rack.
- Enjoy spread with butter, nondairy butter, your favorite nut butter, or plain.
- Store muffins at room temperature for up to 5 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.
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