Are you craving a delightful morning treat that's both nutritious and irresistibly delicious? Look no further than these Feel Good Zucchini Muffins! Packed with hidden vegetables, warm cinnamon, and a perfect balance of sweetness, these muffins are about to become your new breakfast obsession. Whether you're a health-conscious foodie or simply looking to sneak some extra nutrients into your family's diet, these muffins are a game-changer that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise properly.
- Prepare a muffin tin by greasing it lightly with cooking spray or lining it with muffin liners. This will prevent the muffins from sticking and make for easier cleanup.
- In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or fork to mix these ingredients together until they are well combined and smooth.
- In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Sifting helps to aerate the flour and ensures that the dry ingredients are evenly distributed.
- Gradually add the dry mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- If you are using walnuts, fold them into the batter at this stage. This adds a nice crunch and flavor to your muffins.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them towards the end of the baking time to prevent overbaking.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your Feel Good Zucchini Muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Tips
- Moisture Matters: When grating zucchini, don't skip the crucial step of removing excess moisture. Gently squeeze the grated zucchini with a clean kitchen towel to prevent soggy muffins.
- Room Temperature Ingredients: Ensure eggs and other wet ingredients are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- Optional Add-Ins: Experiment with mix-ins like chocolate chips, dried cranberries, or swap walnuts for pecans to customize your muffins.
- Storage Hack: These muffins freeze beautifully! Wrap individual muffins in plastic wrap and store in a freezer bag for up to 3 months. Perfect for quick breakfasts or snacks.
- Nutrition Boost: For an extra health kick, consider adding a tablespoon of ground flaxseed or chia seeds to the batter.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 4g
Fat: 12g
Saturated Fat: g
Cholesterol: 35mg
