Healthy Zucchini Muffins
Enjoy these moist and nutritious zucchini muffins, perfect for a healthy snack or breakfast.
Ingredients
Optional Nuts
- ¾ cup roughly chopped raw walnuts or pecans (optional)
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup honey or maple syrup
- 2 eggs eggs
- ½ cup buttermilk (or milk of choice mixed with vinegar) (allow to rest 5 min)
- 2 teaspoons vanilla extract
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups grated zucchini (about 7 oz, squeeze excess moisture)
Instructions
- Preheat oven to 400°F. Grease muffin cups if needed.
- Toast nuts on a baking sheet for 4-5 minutes, stirring halfway.
- Mix coconut oil and honey, then add eggs, buttermilk, and vanilla. Whisk well.
- Combine dry ingredients in a large bowl. Add wet mixture and stir just until combined.
- Fold in grated zucchini and toasted nuts. Divide batter into muffin cups.
- Bake for 16-19 minutes until golden and a toothpick comes out clean. Cool and store.
Notes
Store leftovers at room temperature for 2 days, refrigerate up to 4 days, or freeze for 3 months.