HEALTHY ZUCCHINI MUFFINS WITH CHOCOLATE CHIPS
Moist and fluffy healthy Zucchini Muffins. Whole wheat, naturally sweetened, and perfect for adding chocolate chips. Freezer friendly and utterly delicious!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
- Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
- In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
- Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.
- Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).
Nutrition Facts : ServingSize 1 muffin, Calories 201 kcal, Carbohydrate 31 g, Fat 8 g, SaturatedFat 5 g, Fiber 3 g, Protein 5 g, Sugar 14 g
ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
ZUCCHINI MUFFINS
Stir golden raisins into the batter for little bursts of sweetness throughout the moist muffins.
Provided by Food Network Kitchen
Time 1h15m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
- Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
- Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.
ZUCCHINI NUT MUFFINS
This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.
Provided by clw721
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Beat the eggs until they are light and foamy.
- Add the sugar, oil and zucchini.
- Blend well with a spoon.
- Mix the dry ingredients and add to the egg mixture; blend well.
- Add the nuts, and spoon into greased muffin tins.
- Bake at 325°F for 20 minutes.
BEST EVER ZUCCHINI MUFFINS
I got this recipe from my friend, who is a Health and Wellness teacher. They are super healthy and taste even better! Really easy to make too! :) You could also add nuts, or leave out the raisins. You could even substitute the zucchini with carrots! To preserve the nutrients, cool the muffins than freeze them immediately until you want to eat them. You can thaw them in the microwave for a few seconds, and they taste fresh from the oven!
Provided by personiussarah
Categories Breads
Time 40m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Mix first 5 ingrediants ( flour - cinnemon ).
- In a seperate bowl, mix remaining ingrediants.
- Add the flour mixture and stir just until combined.
- Pour into paper-lined muffin tins and bake 25 - 30 minutes, or until a toothpick inserted in the center comes out clean.
- Enjoy! :).
Nutrition Facts : Calories 165.6, Fat 5.3, SaturatedFat 0.7, Cholesterol 10.3, Sodium 122.2, Carbohydrate 28.3, Fiber 1, Sugar 15, Protein 2.2
ZUCCHINI MUFFINS (LARGE BATCH)
I've never counted how many muffins this makes, but it makes a lot! Recipe can easily be halved for a smaller quantity. These muffins keep very well in the freezer. While the recipe calls for 'chunk' pineapple, I prefer to buy the sliced rings and cut them to my own size preference, which is smaller then what is in the 'chunk' cans.
Provided by Hoddevik
Categories Quick Breads
Time 40m
Yield 1 large batch
Number Of Ingredients 12
Steps:
- Cream eggs, sugar and oil. Add zucchini, pineapple, and nuts then mix.
- In a separate bowl combine flour, baking soda, baking powder, nutmeg, cinnamon and salt. Mix well.
- Pour liquid mixture over dry ingredients and mix just until ingredients are combined.
- Bake at 350 degrees for approximately 25 minutes.
Nutrition Facts : Calories 23127, Fat 1181.9, SaturatedFat 160.1, Cholesterol 2232, Sodium 20728.3, Carbohydrate 2934.8, Fiber 94.4, Sugar 1706.4, Protein 300.8
JUMBO ZUCCHINI CHIP MUFFINS
There's a hint of cinnamon in these moist, delicious muffins. For a variation, omit the chips and nuts, and add 12 ounces of sweetened, flaked coconut. -Susanne Spicker, North Ogden, Utah
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini, chips and walnuts., Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the butter, cream cheese and Mascarpone cheese until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Pipe a dollop of frosting onto each muffin. Sprinkle with walnuts.
Nutrition Facts : Calories 726 calories, Fat 46g fat (15g saturated fat), Cholesterol 103mg cholesterol, Sodium 439mg sodium, Carbohydrate 71g carbohydrate (43g sugars, Fiber 3g fiber), Protein 11g protein.
KATHIE'S ZUCCHINI MUFFINS
I found this recipe in Cooking Light magazine. The muffins are easy, delicious, and relatively healthy. I typically double the batch to make 24 muffins. Yum!
Provided by rsnelling42
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Combine first 7 ingredients in large bowl (through salt); stir with whisk.
- Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended.
- Make a well in the center of dry ingredients; add milk mixture, stirring until just moist.
- Spoon batter into 12 muffin cups that are coated with cooking spray or lined with paper liners.
- Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
- Bake at 400 for 15 minutes (start checking on them by 12 min).
- Remove from pans immediately; cool on a wire rack. Enjoy!
Nutrition Facts : Calories 139.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 15.7, Sodium 150.6, Carbohydrate 26.1, Fiber 1.6, Sugar 13.2, Protein 3.1
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