Whole Wheat Zucchini Muffins
These Whole Wheat Zucchini Muffins are the perfect combination of sweet, savory, and wholesome – made better as they are low in sugar. They make a fantastic addition to any meal, whether it be breakfast, lunch, dinner, or simply an afternoon snack!
Ingredients
Let's gather the ingredinets!
- 2 cups whole wheat flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- 2 tsp cinnamon ground
- ½ tsp kosher salt
- ½ tsp fresh ginger grated
- ¼ tsp nutmeg ground
- ½ cup unsalted butter melted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1 ½ tsp vanilla extract
- 2 cups zucchini grated
Instructions
Let's Begin!
- Preheat the oven to 375°F. Grease a standard 12-cup muffin tin with nonstick cooking spray or brush with oil. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg. Set aside.
- In a large bowl, whisk together the melted butter, light brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in the zucchini.
- Add the dry ingredients to the wet ingredients and stir until just combined. Don't over-mix.
- Divide the batter equally amongst the muffin cups.
- Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them.
- Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin and let cool for another 15 minutes.
- Serve and enjoy with family and friends!
Nutrition
Calories: 205kcalCarbohydrates: 29gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 51mgSodium: 209mgPotassium: 155mgFiber: 3gSugar: 14gVitamin A: 326IUVitamin C: 4mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!