Recipe for Zucchini Muffins – If you’re looking for the perfect make ahead breakfast that is both nutrient dense and satisfying, try this recipe for Zucchini Muffins.
Get Healthy Vegetables in your Breakfast with this Recipe for Zucchini Muffins
Just in time for busy summer schedules and zucchini is back in season. Of course, we love the yellow squash counterpart, but not so much for this recipe for Zucchini Muffins. Perfect for when you are crazy busy and have no time to make a healthy breakfast for the family.
This recipe for Zucchini Muffins is the perfect way to load in healthy phytonutrients in the morning. Or really, any time of the day! In fact, our son that does NOT like zucchini at all ate 3 of them for breakfast and could not believe he loved them so much!
A sure win for vegetables for breakfast.
Your Body Needs 7-13 Servings of Vegetables and Fruit Every Day!
Speaking of vegetables, the #1 biggest diet mistake people of all ages make is not eating anywhere near the optimal amount of vegetables. I would say this is especially true with kids. Ideally, you should aim to eat 7 to 13 servings of vegetables and fruit a day. And yes, that is a lot!
How to Make the Healthiest and More Nutritious Recipe for Zucchini Muffins
To make a classic recipe for Zucchini Muffins, you’re looking at vegetable oil or canola oil, wheat or white flour, lots of refined white sugar and likely a cup of brown refined sugar. Yikes! This is like a heart attack muffin waiting to happen.
I’ve made some serious swaps and honestly, mine are not only healthier BUT they are tastier, denser and more satisfying.
#1: Swap the Vegetable Oil or Extra Virgin Olive Oil
It’s a simple little swap, but worth it. Extra Virgin Olive Oil is a cleaner, healthier and more heart-friendly version of vegetable oil. Vegetable oil sounds healthy – but it’s far from it. Read more here about vegetable oil and the many other unhealthy oils.
#2: Use Cassava Flour Instead of White or Wheat Flour – Naturally Grain and Gluten Free
Cassava flour is made from yuca. Unlike tapioca flour, cassava flour uses the WHOLE root, not just the extracted starch, so it is nutritionally superior. I have really gotten into using cassava flour lately and I think it is a flour you will start to see more and more frequently in gluten free recipes.
#3: Naturally Sweetened this Recipe for Zucchini Muffins with Coconut Sugar and Maple Syrup
We love using naturally sweeteners. Mostly because they are healthy, have their own nutrients and we can completely avoid refined white sugar. Learn here how to avoid eating refined white sugar if you’re having a hard time switching.
Boost Your Food with More Overall Vegetable Nutrition
When my son was just born, in 2007 Jessica Seinfeld released her Deceptively Delicious cookbook, showing moms everywhere how to hide vegetables in everything from Mac-n-Cheese to Chocolate Chip Cookies. We used the book for inspiration countless times while raising our kids. Ever since reading this book from cover to cover and over again, I am always on the lookout to add in more vegetables into my recipes.
It’s easier than you might think!
In addition to this recipe for Zucchini Muffins, here are a few more kid-friendly recipes that sneak in a few extra vegetable servings:
- Turkey Meatloaf Recipe
- Gingerbread Spice Cake
- Fluffy Banana Pancake Recipe
- Slow Cooker Bolognese Sauce
- Chocolate Zucchini Bread
- Apple Carrot Bread Recipe
Recipe for Zucchini Muffins
Recipe for Zucchini Muffins is a healthy, nutritious choice for breakfast or anytime of day! Recipe is gluten free, grain free, dairy free.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 18 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
- 1 cup coconut sugar
- 1 cup extra virgin olive oil or coconut oil
- 1/2 cup banana, mashed
- 1/4 cup maple syrup
- 2 organic eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups cassava flour or 3 cups gluten free flour
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 cups grated zucchini
- 1/2 cup chopped walnuts
- OPTIONAL: 1/2 cup dairy free chocolate chips
- Preheat the oven to 350 degrees. Line 18 muffin tins with paper cups or 6 mini loaves with unbleached parchment paper.
- In a large batter bowl, combine the coconut sugar, oil, banana, maple syrup, eggs and vanilla. Set aside.
- In a large mixing bowl, whisk together the cassava flour, cinnamon, nutmeg, baking powder, baking soda and sea salt.
- Add the banana mixture to the dry mixture and stir together until just combined.
- Place the grated zucchini in a piece of cheesecloth or paper towel and squeeze out excess liquid. Then, fold into the large mixing bowl mixture.
- Using a large scoop (3 tablespoons), scoop batter into prepared muffin tins.
- Bake 22-30 minutes, or until a toothpick inserted in center of muffin comes out clean. Remove from oven and set on a wire rack to cool.
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