Best 2 Whole Wheat Zucchini Muffins Recipes

Whole wheat zucchini muffins are a delicious and healthy way to start your day or enjoy as a snack. They are packed with wholesome ingredients like whole wheat flour, zucchini, and spices, and they are naturally sweetened with honey or maple syrup. With a moist and tender crumb and a hint of sweetness, these muffins are sure to become a family favorite. Best of all, they are easy to make and can be customized with your favorite mix-ins, such as nuts, seeds, or dried fruit.

Here are our top 2 tried and tested recipes!

WHOLE WHEAT ZUCCHINI MUFFINS

Whole Wheat Zucchini Muffins image

Make and share this Whole Wheat Zucchini Muffins recipe from Food.com.

Provided by tiffaniwin

Categories Breakfast

Time 40m

Yield 14 Muffins, 14 serving(s)

Number Of Ingredients 10

Ingredients

3 cups fresh zucchini
2/3 cup coconut oil
1 1/4 cups brown sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
1 pinch salt
3 cups whole wheat pastry flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Steps:

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

WHOLE WHEAT VEGAN CHOCOLATE ZUCCHINI MINI MUFFINS

Whole Wheat Vegan Chocolate Zucchini Mini Muffins image

I just made this recipe today and it was WONDERFUL! Even my kids and husband, who arent vegan, loved these. Hope you all enjoy.

Provided by cutiepie83085

Categories Quick Breads

Time 27m

Yield 36 mini muffins, 36 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon ground flax seeds
3 tablespoons warm water
1 1/4 cups whole wheat flour
1/4 cup unsweetened cocoa
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup almond milk
1 teaspoon vanilla extract
1 cup zucchini, shredded

Steps:

Preheat oven to 350°F
Grease mini muffin pan.
Mix ground flax seed and water and set to the side.
Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.
In a separate bowl, cream flax seed mixture with applesauce and sugar.
Add in almond milk, vanilla, zucchini.
Stir until evenly combined.
Add wet mixture to dry flour mixture and mix well.
Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Tips:

For the best flavor, use freshly grated zucchini. This will give your muffins a moist and delicious texture.
If you don't have whole wheat flour, you can use all-purpose flour instead. Just be sure to add an extra 1/4 cup of sugar to the batter.
These muffins are also delicious with chocolate chips, nuts, or dried fruit. Just be sure to add them to the batter before baking.
To make sure your muffins are cooked through, insert a toothpick into the center of one of them. If it comes out clean, your muffins are done.
These muffins can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.

Conclusion:

These whole wheat zucchini muffins are a delicious and healthy snack or breakfast option. They're packed with fresh zucchini, whole wheat flour, and spices. Plus, they're easy to make and can be stored for later. So next time you're looking for a healthy and flavorful muffin, give this recipe a try!