Description
Experience the delightful flavor of these homemade Zucchini Muffins. With simple ingredients and easy preparation, they make for a perfect snack or breakfast option.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 cup avocado oil or vegetable oil
- 1/4 cup unsalted butter melted and cooled
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla
- 2 cups grated zucchini
- Coarse sugar for sprinkling on top of the muffins optional
Instructions
- Preheat the oven to 425° F. Line a 12-cup muffin pan with parchment paper liners or spray with cooking spray.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and allspice.
- In another bowl, whisk the oil, melted butter, brown sugar, granulated sugar, eggs, vanilla, and grated zucchini until smooth.
- Combine the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined.
- Scoop the batter evenly into the prepared muffin pan and sprinkle coarse sugar on top. Bake for 5 minutes on the middle rack.
- After 5 minutes, reduce the oven temperature to 350° F. and continue to bake for 12-15 minutes until a toothpick comes out clean with a few crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Serve warm or cool before freezing.
Notes
Make sure the grated zucchini is well-drained to avoid excess moisture in the muffins.
These muffins can be stored in an airtight container for up to a week or frozen for longer freshness.
Feel free to add nuts or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg