Wholesome, healthy, moist and delicious whole wheat zucchini muffins. As with most of my healthy baking recipes - simple one bowl preparation!

Wholesome, healthy, moist and delicious whole wheat zucchini muffins. As with most of my healthy baking recipes - simple one bowl preparation!

Have you heard this before: “I guess it’s not bad for a healthy whole wheat recipe…” You won’t hear it with this or any of my other whole wheat healthy baking recipes. The way we make these muffins rivals some of the best muffins out there – even the ones made with refined flour, lots of sugar etc… The only feedback you will get on these will be just how delicious they are, no one will even know they are healthy.

Adding more liquid to properly hydrate the flour, packing each muffin with a bunch of moisture packed ingredients (zucchinis/bananas) and gently folding the flour – all result in light, moist and delicious baked goodies!

Once in a while I would come across a recipe described as “great breakfast, great addition to kids’ lunchboxes or a wholesome snack.” Does that ever get me mad if that recipe is made with 100% refined flour! It may be tasty, sure – but it shouldn’t be described as healthy.

I bake cakes with white flour, sure. But when it comes to snacks – I’m always developing recipes that are ideally 100% whole wheat flour.

Feel free to load these up with walnut pieces and some chocolate chips.

DifficultyBeginner

No buttermilk? No problem. Put 1 TBSP of white vinegar or fresh lemon juice in your cup measure. Fill the rest with milk, to equal 2/3 cup as called for in the recipe. Allow it to sit at room temperature for 10 minutes to thicken and turn into "homemade buttermilk."

Yields12 Servings

  cup oil
 ½ cup honey
 1 tsp cinnamon
 pinch of nutmeg
 ½ tsp coarse kosher salt, heaping
 1 tbsp vanilla
 2 eggs
  cup buttermilk
 1 tsp baking powder
 ½ tsp baking soda
 1 ½ cups finely shredded zucchini (about 1.5 medium zucchini)
 1 ¾ cups whole wheat flour
 up to 2/3 cups of additions, such as chocolate chips or nuts

1

Preheat the oven to 400. Grease lightly or line your muffin tins with paper muffin liners.

Place your shredded zucchini on paper towels. You do not need to squeeze it, but leaving it on paper towels will drain some excess moisture. Perhaps even dab zucchini gently with another paper towel. The key here is not to drain it completely, but to remove some excess moisture.

2

Whisk oil and honey until thickened. Add eggs and whisk until well combined. Add vanilla, buttermilk, baking powder, baking soda, salt, pinch of nutmeg and cinnamon. Whisk until well combined. Stir in zucchini with a fork.

3

Add flour, all at once, folding gently to combine with a rubber spatula. When the flour is about 75% folded, add your additions, if using; finish folding until everything is evenly combined. Do not overmix. Divide the batter between 12 muffin cups.

4

Bake in preheated oven for 17-21 minutes, until puffed, golden brown, firm to touch and the skewer inserted comes out clean. 18 minutes is usually what works for me. The internal temperature of the muffins should be around 206°. Remove from the oven. I like slightly crunchy top with these muffins, so I enjoy them warm or cool them on wire racks.

However, if you prefer a softer top and a muffin with even more moisture, cool it for a few minutes then wrap tightly with plastic wrap to trap the moisture and make these extra tender. Enjoy!

Ingredients

  cup oil
 ½ cup honey
 1 tsp cinnamon
 pinch of nutmeg
 ½ tsp coarse kosher salt, heaping
 1 tbsp vanilla
 2 eggs
  cup buttermilk
 1 tsp baking powder
 ½ tsp baking soda
 1 ½ cups finely shredded zucchini (about 1.5 medium zucchini)
 1 ¾ cups whole wheat flour
 up to 2/3 cups of additions, such as chocolate chips or nuts

Directions

1

Preheat the oven to 400. Grease lightly or line your muffin tins with paper muffin liners.

Place your shredded zucchini on paper towels. You do not need to squeeze it, but leaving it on paper towels will drain some excess moisture. Perhaps even dab zucchini gently with another paper towel. The key here is not to drain it completely, but to remove some excess moisture.

2

Whisk oil and honey until thickened. Add eggs and whisk until well combined. Add vanilla, buttermilk, baking powder, baking soda, salt, pinch of nutmeg and cinnamon. Whisk until well combined. Stir in zucchini with a fork.

3

Add flour, all at once, folding gently to combine with a rubber spatula. When the flour is about 75% folded, add your additions, if using; finish folding until everything is evenly combined. Do not overmix. Divide the batter between 12 muffin cups.

4

Bake in preheated oven for 17-21 minutes, until puffed, golden brown, firm to touch and the skewer inserted comes out clean. 18 minutes is usually what works for me. The internal temperature of the muffins should be around 206°. Remove from the oven. I like slightly crunchy top with these muffins, so I enjoy them warm or cool them on wire racks.

However, if you prefer a softer top and a muffin with even more moisture, cool it for a few minutes then wrap tightly with plastic wrap to trap the moisture and make these extra tender. Enjoy!

Zucchini Muffins
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