One-bowl whole wheat zucchini muffins
Here is yet another recipe I developed to use up our bumper crop of zucchini. It follows the same general principles as my other muffin recipes: maximize the amount of healthy fruits or veggies and use white whole wheat flour for a healthy and flavorful muffin.
One-bowl whole wheat zucchini muffins
2 cups white whole wheat flour
1 heaping cup sweetner. I do half splenda and half brown sugar
1/3 cup ground flax or chia seeds
1 t baking powder
3/4 t baking soda
1/2 t salt
2 t ground cinnamon
1/2 t ground nutmeg
2/3 cup nuts or seeds (I like pecans or pepitas)
1/3 cup oil, like canola or olive
2 large eggs (you can omit if you'd like to go vegan. They may not rise quite as much. Be sure to use the flax or chia seeds listed above and add 3 T water)
2 t vanilla extract
2 cups grated zucchini (about 1 large), blotted with a paper towel
Preheat oven to 425°F. Line a 12-count muffin pan* with cupcake liners. In a large bowl, mix the dry ingredients, then add the wet ingredients. Fold everything together just until no dry pockets remain. The batter will be very thick. Spoon the batter into liners, filling them heaping full. Bake for 5 minutes at 425. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F. (This initial temperature burst helps it to rise.) Bake for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean.
*You could turn this into zucchini bread by making it in a bundt pan. It will take around 40 minutes to cook.
One-bowl whole wheat zucchini muffins
2 cups white whole wheat flour
1 heaping cup sweetner. I do half splenda and half brown sugar
1/3 cup ground flax or chia seeds
1 t baking powder
3/4 t baking soda
1/2 t salt
2 t ground cinnamon
1/2 t ground nutmeg
2/3 cup nuts or seeds (I like pecans or pepitas)
1/3 cup oil, like canola or olive
2 large eggs (you can omit if you'd like to go vegan. They may not rise quite as much. Be sure to use the flax or chia seeds listed above and add 3 T water)
2 t vanilla extract
2 cups grated zucchini (about 1 large), blotted with a paper towel
Preheat oven to 425°F. Line a 12-count muffin pan* with cupcake liners. In a large bowl, mix the dry ingredients, then add the wet ingredients. Fold everything together just until no dry pockets remain. The batter will be very thick. Spoon the batter into liners, filling them heaping full. Bake for 5 minutes at 425. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F. (This initial temperature burst helps it to rise.) Bake for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean.
*You could turn this into zucchini bread by making it in a bundt pan. It will take around 40 minutes to cook.
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