Tasty zucchini muffins on the healthier side with some whole wheat flour incorporated into the batter. Enjoy these muffins for breakfast or as an afternoon snack.
2cupsshredded zucchiniabout a medium zucchini, gently packed tightly
Instructions
Preheat oven to 350℉ (180 ℃). Line a 12-cup muffin pan with cupcake liners or spray with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg (if using). Add in the applesauce, milk, oil, and eggs and whisk to just combine. Do not overmix.
Add the shredded zucchini and mix in using a spatula. Mix until just combined.
Add about half a cup of the batter to each prepared muffin tin. Each cup will be full as this makes large muffins.
Bake in preheated oven for about 25 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Notes
1. Sugar: This recipe uses considerably less sugar than other muffin recipes. If you want the muffins sweeter, consider adding more sugar. Start by adding a quarter cup of sugar then decide if you want to add more.2. Optional add-ins to these muffins are chocolate chips, chopped nuts, raisins, or rolled oats.3. For more flavor, consider adding some vanilla extract.4. These muffins freeze well so they are great for meal prep!