Healthy Zucchini Muffins
These last few weeks have felt like a whirlwind.
Between two trips back home to Wichita to be with family, deadlines and projects galore due for work, and a host of morning coffee dates, impromptu lunches, margarita happy hours, evening grill-outs and late-night front porch talks filling just about every little hour in between…I feel like I have barely blinked…and the summer is already half over.
How does that even happen?
Well, I guess the old saying explains it all. Time seems to be flying while having lots of fun, with lots of dear people in my life, and lots of fun memories already being made. All the better, of course, with that heavenly warm summer sunshine covering it all. Definitely a full but good start to my favorite season of the year. So as Tim Riggins would say, “no regrets.”
That said, though, as much as I love the time spent with my people, my little introverted heart has been waving the red flag this weekend, ready for some r&r. So in small and long stretches this week, I’m scheduling some much-needed downtime into the agenda, starting this afternoon on a lazy Sunday. Feet are up, glass of iced tea is in hand, pup is curled up by my side, sunlight is streaming in through the windows, and a nice weekend nap is just 10 minutes away. And my goodness, I can already feel my little heart re-charging. It’s almost as though we were designed to need rest or something. :) So good.
Anyway, on this note of time zooming by, somehow it’s already zucchini season. And anyone with a garden knows what that means: so much zucchini. Like, SO MUCH. It happens to be one of my favorite seasonal vegetables, so I’m always happy to saute and add it to just about any dish that I’m having for dinner. But for anyone looking to mix things up and maybe even incorporate it into breakfast, I thought I’d share my recipe today for these healthy zucchini muffins.
I’ve made three batches of them in the past two weeks, and still don’t seem to get tired of them. They’re made with white whole wheat flour, naturally-sweetened, deliciously spiced with cinnamon, easy to freeze, and — even though you won’t taste it — they are chocked full of fresh shredded zucchini. I think you’re going to love them.
For anyone new to the idea of zucchini muffins, they are basically the equivalent of zucchini bread (somewhat similar to banana bread), but baked into cute little single-serve muffins.
They are lightly spiced with cinnamon and vanilla, they’re nice and soft and warm and fluffy, and they are an absolute treat for breakfast. And bonus? They’re made with healthier ingredients, so they are actually a smart way to start the day!
With the rockstar ingredient, of course, being zucchini. Fresh, delicious, green, seasonal zucchini.
Mix it into a simple batter with some oats…
…bake them up to fluffy perfection…
…and then dive in. :)
I like mine with a little pat of butter. Or if you’re a honey person, a little drizzle with the ol’ bear will go a long way. I just highly recommend enjoying at least one when it’s fresh out of the oven and nice and warm. Such a treat.
For anyone looking for more great seasonal recipes in July, feel free to check out this great roundup of posts from some of my favorite food bloggers who are part of the Eat Seasonal crew. Big thanks to Becky from The Vintage Mixer for organizing these, and hope that you find something delicious to inspire you today.
Cheers to a restful and delicious summer week ahead!
Healthy Zucchini Muffins
This healthy zucchini muffins recipe is made with whole wheat flour, it’s naturally sweetened with maple syrup, and it’s a delicious way to use up extra zucchini!
- 1 2/3 cups white whole wheat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup maple syrup
- 1/2 cup milk (almond milk, 2% milk, or whatever you prefer)
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract, store-bought or homemade
- 1 1/2 cups grated fresh zucchini
- 1/3 cups old-fashioned oats (uncooked), plus extra for sprinkling
Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.
In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini and oats until just combined.
Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!