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Healthy Zucchini Muffins naturally sweetened with maple syrup! These zucchini muffins are light, moist and fluffy with hints of cinnamon and nutmeg. They are my go to zucchini muffin recipe!
Scale
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/3 cup coconut oil, melted
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/4 cup grated zucchini (about 1 1/2 zucchinis)
Instructions
- Preheat oven to 350 degrees F.
- Add cupcake liners to muffin tins or spray with cooking oil. Set aside.
- In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.
- In a large bowl, add maple syrup, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth.
- Slowly add the dry ingredients to the wet ingredients until everything is combined.
- Squeeze grated zucchini to remove any excess liquid.
- Fold in the zucchini.
- Add the batter to prepared muffin tin.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Serve.
Nutrition
- Serving Size: 1 muffin
- Calories: 133
- Sugar: 9 g
- Sodium: 627 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 16 mg
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