Easy & Wholesome Zucchini Muffins

Easy & Wholesome Zucchini Muffins

4.3 of 5 (188)
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 128.0
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 148.6 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.2 g

View full nutritional breakdown of Easy & Wholesome Zucchini Muffins calories by ingredient
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Introduction

This is a great recipe for summer, when you have a surplus of zucchini in the garden. Double or triple the batch and freeze them for quick and healthy breakfasts.

This is a great recipe for summer, when you have a surplus of zucchini in the garden. Double or triple the batch and freeze them for quick and healthy breakfasts.


Number of Servings: 18

Ingredients

    1 1/2 c zucchini, grated
    1 1/2 c rolled oats (not instant)
    1 1/2 c whole wheat flour
    2 t baking soda
    2 t cream of tartar
    1 1/2 t cinnamon
    1/4 t nutmeg
    1/2 c honey
    1/4 c pineapple juice concentrate
    1 t vanilla
    3/4 c applesauce, unsweetened
    8 oz crushed pineapple, drained
    2 egg whites
    6 dried apricots, finely chopped
    1/4 c pecans, chopped
    2 T flax meal

Directions

Preheat oven to 325 degrees Fahrenheit. Coat two muffin pans with nonstick cooking spray. Grate zucchini and place in paper towels or cotton cloth; squeeze to remove moisture. In a mixing bowl combine oats, flour, baking soda, cream of tartar, and spices. In a separate bowl combine honey, applesauce, drained pineapple, apricots, vanilla, and pineapple juice. Stir in egg whites. Combine the wet mixture with the dry; stir only until combined. Portion out 18 muffins in the prepared tins. Combine pecans with flax meal; top each muffin with 1/2 teaspoon of mixture. Bake for 20 minutes.

If you'd like, you can also top these with frosting of your choice! We love this healthy version.

TAGS:  Snacks |

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Member Ratings For This Recipe



  • 78 of 78 people found this review helpful
    Good enough for company! Be sure to use pineapple juice concentrate. Using the pineapple juice from the canned pineapple does not make the muffin sweet enough. - 10/12/09

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  • Incredible!
    50 of 50 people found this review helpful
    Nutritious and delicious - I not only enjoy these muffins for breakfast, but also with a hot cup of coffee (or tea) in the afternoon. For an extra treat, I'll sometimes top with marmalade or my favorite jam. (This recipe provides another great way to make use of my abundant supply of zucchini.) - 10/6/09

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  • Incredible!
    47 of 48 people found this review helpful
    These are amazing!! My whole family loved them. I substituted grated carrot for the zucchini and they were a smashing success. Very moist and flavourful were the most repeated comments - 11/25/09

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  • Very Good
    36 of 36 people found this review helpful
    These are really great though next time I might add a little salt. I couldn't find pineapple concentrate so I used frozen orange juice concentrate. Yum! - 3/27/10

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  • Very Good
    28 of 31 people found this review helpful
    I prefer to cook with local ingredients, so I substituted juice & pulp from our tree's pears for the pineapple. Good muffins! - 9/3/09

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