It’s zucchini season and we just can’t enough of the summer squash. Earlier this week, we rounded up 20 zesty and zany zucchini recipes and now, we’re whipping up a batch of healthy zucchini muffins. These moist muffins are made with almond milk and coconut oil. You’d never guess they have no added sugar and no butter! They’re great for breakfast, dessert, or as an afternoon snack. Plus, you can feel totally great about eating them because hey…they’re chock full of veggies!
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup mini chocolate chips
- 2 eggs
- 1 1/2 cups unsweetened almond milk
- 1/2 cup light agave nectar
- 1/2 cup coconut oil, melted and cooled to room temperature
- 2 teaspoons vanilla
- 3 1/2 cups shredded zucchini
1. Preheat oven to 350 degrees F. In a large bowl, combine whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, walnuts, and chocolate chips. Set aside.
2. In another bowl, mix together the eggs, almond milk, agave, coconut oil, and vanilla. Fold the wet ingredients into the dry ingredients. Add shredded zucchini. Mix until just combined.
3. Spray a muffin pan with nonstick cooking spray. Fill each cup with batter. Bake muffins for 20–25 minutes. Let cool. Enjoy!
Time to get started! Combine the flours, baking powder, baking soda, and salt. Add the cinnamon and nutmeg. Add the walnuts and chocolate chips.
Mix together the eggs, almond milk, agave nectar, coconut oil, and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded zucchini.
Scoop the batter into the muffin pan. Bake for 20–25 minutes at 350 degrees Fahrenheit. Let cool.
How good do these look? You won’t miss the butter or sugar, we promise! Each muffin contains about 150 calories.
Do you ever add veggies to your baked goods? Let us know in the comments section below!