Description

These Zucchini Muffins are a perfect blend of flavor and health, featuring whole wheat flour, grated zucchini, and a hint of cinnamon, all prepared with simple steps. A delightful choice for breakfast or a quick snack!

Ingredients

Scale

1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine kosher salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 cup avocado oil or vegetable oil
1/4 cup unsalted butter melted and cooled
1/2 cup brown sugar
1/4 cup granulated sugar
2 eggs room temperature
2 teaspoons vanilla
2 cups grated zucchini
Coarse sugar for sprinkling on top of the muffins optional

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Instructions

Preheat the oven to 425° F and line a 12-cup muffin pan with parchment paper liners or coat with cooking spray.
In a large mixing bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, cinnamon, and allspice.
In another bowl, combine avocado oil, melted butter, brown sugar, granulated sugar, eggs, vanilla, and grated zucchini, and mix until well blended.
Gradually add the wet mixture to the dry ingredients, folding gently with a spatula until just combined, avoiding overmixing.
Scoop the batter into the prepared muffin pan, filling each cup evenly. Optionally, sprinkle with coarse sugar.
Bake for 5 minutes at 425° F, then lower the temperature to 350° F and continue baking for an additional 12-15 minutes or until a toothpick inserted comes out with a few crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or let cool completely before freezing.

Notes

Ensure ingredients like eggs and butter are at room temperature for best mixing results.
Feel free to add nuts or chocolate chips for extra flavor and texture.
Store leftovers in an airtight container to keep muffins fresh.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg