Imagine biting into a moist, delicious muffin that's not only incredibly tasty but also secretly packed with hidden vegetables and wholesome nutrition. These Whole Wheat Zucchini Muffins are the ultimate breakfast game-changer that will transform your morning routine from boring to extraordinary! Perfect for health-conscious foodies, busy parents, and anyone looking to sneak some extra veggies into their diet, these muffins are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup grated zucchini
- 1/2 cup walnuts, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Gently wash the zucchini and use a box grater to grate it. Place the grated zucchini on a clean kitchen towel and squeeze out excess moisture to prevent soggy muffins.
- In a large mixing bowl, whisk together whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In a separate medium bowl, combine brown sugar, vegetable oil, and eggs. Whisk until the mixture is smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Do not overmix, as this can make the muffins tough.
- Fold in the grated zucchini and chopped walnuts (if using) until evenly distributed throughout the batter.
- Use an ice cream scoop or spoon to divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Moisture Management: The key to perfect zucchini muffins is removing excess water from the grated zucchini. Always squeeze out moisture using a clean kitchen towel to prevent soggy muffins.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Optional Add-Ins: Feel free to customize your muffins with chocolate chips, dried fruits, or different nuts to keep things interesting.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to 3 months for a quick grab-and-go breakfast.
- Nutrition Boost: For extra protein, consider adding a scoop of protein powder or replacing some flour with almond flour.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 6g
Fat: 18g
Saturated Fat: g
Cholesterol: 35mg
