Description
Healthy and delicious zucchini muffins that can be easily customized to be gluten-free or vegan. Perfect for breakfast or snacks.
Ingredients
- All-purpose flour (or 1:1 gluten-free flour blend)
- Grated zucchini, squeezed to remove excess moisture
- Eggs (or flax eggs for vegan version)
- Greek yogurt (or plant-based yogurt)
- Applesauce
- Sugar
- Cinnamon
- Baking powder
- Baking soda
- Salt
- Vanilla extract
Instructions
- Preheat the oven and prepare muffin tin with liners.
- Grate zucchini and squeeze out excess moisture.
- Mix dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Fold wet and dry ingredients together until just combined.
- Fill muffin cups and bake.
- Avoid opening the oven door during first 15 minutes of baking.
Notes
- For gluten-free version: Use 1:1 gluten-free flour blend and add ¼ teaspoon xanthan gum if not included in blend.
- For vegan version: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and plant-based yogurt.
- Can reduce sugar by up to 25% and add extra ¼ tsp cinnamon.
- Optional cream cheese frosting: 4 oz cream cheese + 2 tbsp maple syrup + ½ tsp vanilla.
- Suitable for freezing and meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: zucchini muffins, healthy muffins, breakfast muffins, meal prep muffins, customizable muffins
