We already know: not enough Americans are getting their 5 to 9 servings of fruits and vegetables. I thought, if you love muffins, why not making them with vegetables! My Mom used to make us zucchini bread all the time. Of course her’s was the full fat, refined white flour version. This healthy zucchini muffins recipe I created is just as delicious. Recipe adapted from All Recipes.
- 1/2 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 whole egg plus 1 egg white
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/2 cup plain yogurt
- 1/4 cup brown sugar
- 2 tablespoons stevia/truvia
- 2 tablespoons molasses
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup shredded/grated zucchini, squeezed dry
- 1/2 cup chopped pecans or walnuts
- 1/2 cup raisins
- Preheat oven to 400 degrees F. Lightly spray a muffin tin, or line with paper muffin cups.
- Combine the dry ingredients: flours, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. In a separate bowl combine wet ingredients: beat together eggs, vegetable oil, applesauce, yogurt, sugars, honey, and vanilla. Mix dry ingredients with wet ingredients. Fold in the zucchini, nuts, and raisins. Scoop 2 heaping tablespoons into each prepared muffin cups.
- Bake 17 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 5 minutes.
Nutrition Facts: About 170 calories per muffin, 7 grams fat
Notes and Tips: The fat in this recipe comes from vegetable oil, and the walnuts (healthy unsaturated sources of fat). To cut down fat even more you can use more applesauce and yogurt, and less oil. I like to use a variety of sweeteners because it gives the muffins better flavor. To decrease the sugar content you can use less brown sugar, and more stevia or splenda. To increase the fiber content you can add a few spoonfuls of oat bran, and decrease the flour amount.
These muffins came out delicious! They tasted just like my Mom’s. They were very moist from the zucchini (I would suggest decreasing the oil amount to 2 tablespoons, and using more applesauce/yogurt). Adding the zucchini in the muffins is like adding your own natural multivitamin. Each cup of zucchini is a great source of vitamin C and manganese!