Healthy Zucchini Muffin Recipe
Healthy Zucchini Muffins Recipe - you are going to love how fluffy these healthy zucchini muffins are! So easy and delicious!
Ingredients
- 2 tablespoons ground flax meal divided
- 4 tablespoons water divided
- 1 cup fresh zucchini grated
Dry Ingredients:
- 1 cup 1-to-1 gluten-free flour
- ⅔ cup coconut sugar
- ½ cup almond flour
- ½ cup gluten free oats
- 1 tablespoon tapioca starch
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon xanthan gum
- ⅛ teaspoon kosher salt
Wet Ingredients:
- ½ cup unsweetened applesauce
- ½ cup unsweetened almond milk
- ¼ cup banana smashed (about 1 small banana)
Other Ingredients:
- ⅓ - ½ cup dairy-free chocolate chips
- 1 tablespoon plant-based butter melted
Instructions
- Prep: Preheat oven to 375℉. Place paper muffin liners in a 12 muffin tin and spray with nonstick cooking spray. Set aside.
- Make Flax Eggs: Take two small bowls and make two flax eggs by adding 1 tablespoon of ground flax meal to each bowl and then 2 tablespoons of water to each small bowl. Stir to mix the flax and water together and then set aside for at least 5 minutes.
- Grate Zucchini: Grate the zucchini and squeeze out as much excess water as possible using either your hands, paper towel or cheese cloth (don't skip this part). Measure out 1 cup after being squeezed and set aside.
- Dry Ingredients: In a mixing bowl, add 1 cup 1-to-1 gluten-free flour, ⅔ cup coconut sugar, ½ cup almond flour, ½ cup gluten free oats, 1 tablespoon tapioca starch, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon ground cinnamon, ⅛ teaspoon xanthan gum, and ⅛ teaspoon kosher salt. Stir to combine with a fork or whisk to ensure no lumps and that everything combines well. Set aside.
- Wet Ingredients: In a separate large bowl, add ½ cup unsweetened applesauce, ½ cup unsweetened almond milk, and mashed banana. Stir to combine. Add the two flax eggs to the applesauce mixture and mix gently for just a few seconds. Add the zucchini to the applesauce mixture and gently mix for a few more seconds.
- Combine: Pour the Dry Ingredients a little at a time into the Wet Ingredients and stir to combine.
- Add Chocolate Chips: Once the wet and dry ingredients are fully combined (don't over-mix) add ⅓ - ½ cup dairy-free chocolate chips and melted plant based butter. Stir to combine, again being careful to not over-stir.
- Bake: Scoop dough into muffin liners, filling almost to the top (they will rise a bit). Bake in the preheated oven for 32 minutes or until a toothpick comes out clean.
- Cool + Serve: Let cool for 2-3 minutes and then carefully remove and place on a cooling rack as soon as possible. Let fully cool before serving.
Notes
- Spray with olive oil (or nonstick cooking spray): definitely remember to spray the muffin tin liners or the muffins will stick!
- Flax Eggs Separately: we have had better luck making them in separate bowls instead of all in one bowl.
- Flax Egg Substitutions: this recipe works great with regular eggs too!
- Let cool: Make sure you let these fully cool! If you break them open before they are fully cool they may look a little mushy in the very center. Once they have cooled they will be fluffy and delicious!
Nutrition
Calories: 154kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 255mg | Potassium: 69mg | Fiber: 3g | Sugar: 10g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
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