These Honey and Olive Oil Zucchini Muffins are made with healthier ingredients and no refined sugar. Super moist and delicious with big puffy tops!
288 kcal
/serving
20 min
Serves
15
Easy
American
Vegetarian
Ingredients
- 3 cups (720ml) grated zucchini (I used about 2 whole zucchini)
- 2 beaten eggs
- 2 tsp vanilla
- 1 cup (240ml) olive oil (light or mild tasting)
- 2/3 cup real maple syrup
- 1/3 cup raw honey, softened
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
Preparation
Not specified
Cooking
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the zucchini, eggs, vanilla, olive oil, maple syrup, and honey.
- Stir gently until mixed; set aside.
- In a large mixing bowl, combine the flours, baking soda, baking powder, salt, and cinnamon.
- Stir to combine and make a well in the middle.
- Pour the wet mixture from step one into the well and stir just a few times until barely combined.
- Overmixing makes the muffins tough and hard, so I try to limit myself to 15 big around-the-bowl stirs.
- Pour the batter in a muffin tin greased with nonstick cooking spray or lined with paper cups.
- You should be able to get 6-8 jumbo muffins or 15-16 regular sized muffins.
- Bake for 20 minutes or until the muffins are golden brown and the tops spring back when you press on them.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
288
Calories
3.9g
Protein
3% DV
35.0g
Carbs
12% DV
15.5g
Fat
20% DV
2.0g
Fiber
5% DV
15.5g
Sugars
229mg
Sodium
15% DV
21mg
Cholesterol
6% DV
| Health Labels | Kidney Friendly Vegetarian Pescatarian Dairy Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
