Marathon training is underway, which means- I am hungry all the time! I have a few staple things I make weekly that my family lives on. Typically, every Monday, I am in the kitchen whipping up our protein cookies, protein balls, granola (more on those two soon!) and zucchini muffins. Today I am going to share the healthy zucchini muffin recipe!
Zucchini muffins have been a life saver for me on busy school mornings. A bonus with these muffins is you can make big batches, freeze them, and pop some out the night before for the next morning!
- 1 2/3 cups white whole wheat flour (or all-purpose)
- 1/2 cup ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 egg
- 1/2 cup maple syrup
- 1/2 cup almond milk (or whatever you prefer)
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups grated fresh zucchini (about 1 zucchini)
- 1/3 cups old-fashioned oats (uncooked)
Preheat oven to 350 degrees. Grease, or line with paper liners a 12-count muffin pan.
Whisk together flour, baking powder, baking soda, cinnamon, flaxseed, and salt.
In a separate bowl, whisk together the egg, maple syrup, milk, coconut oil and vanilla extra. Pour this mixture into the dry ingredient mixture and stir them together JUST until combined. Do not over mix. Once combined, stir in the grated zucchini and oats.
Divide batter evenly between the 12 muffin cups- sprinkle the top of each muffin with some oats. Bake for 18-20 minutes.
Let cool to room temperature and store in a sealed container for 2-3 days or freeze them for an easy, yummy, fast, future breakfast!
**if you want a sweeter muffin- throw in 1/4 cup brown sugar to the dry mixture