WHOLE WHEAT ZUCCHINI MUFFINS
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
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).
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Diekola Dolapo
[email protected]These muffins are so good! I've made them several times and they're always a hit. They're moist, flavorful, and healthy.
Josue Velasquez
[email protected]I was disappointed with these muffins. They were dry and bland. I followed the recipe exactly, so I'm not sure what went wrong.
Anzee Lama
[email protected]Just made these and they are delicious! I used half whole wheat flour and half all-purpose flour, and they turned out great.
FaleeBoy. Music
[email protected]So easy to make and so delicious! I've made these muffins several times now and they're always a hit. The zucchini makes them moist and flavorful, and the nuts add a nice crunch. I love that these muffins are also healthy, so I can feel good about ea
Zahra Abdullah
[email protected]These were *okay*. Not as flavorful as I would have liked.
bahaeldien abdelrahim
[email protected]I love these muffins! They're so moist and flavorful. I always have zucchini on hand, so it's nice to have a recipe that I can use it up with. I also like that these muffins are healthy. They're a great way to start my day.
Mashudu Rachitaka
[email protected]Not bad
MIZAN SUNNY
[email protected]These muffins were easy to make and turned out great! I used a combination of whole wheat and all-purpose flour, and they were still light and fluffy. The zucchini and nuts added a nice texture and flavor. I will definitely be making these again!
tina herrera
[email protected]Meh
aberatna banda
[email protected]Great recipe. I followed it almost exactly, but I did add a little bit of cinnamon. I also used a mini muffin tin, so I got 24 muffins instead of 12. They were perfect for a quick breakfast or snack.
Olayiwola Dosunmu
[email protected]Delicious! Moist, flavorful and not too sweet. We loved these, so much so, that they'll be a weekly addition to our menu plan!
Natalee Short
[email protected]I've used both grated and pureed zucchini. Both result in a great muffin. Don't skimp on the nuts. I buy walnut pieces, but pecans would be great too!
Charles Lacer
[email protected]I made these muffins 4 times!!! And we just cannot get enough of them. The batter is easy to whip up and makes a dozen regular sized muffins.
Wajid Rana
[email protected]These zucchini muffins are incredibly moist and flavorful! I was surprised at how well the whole wheat flour worked in them. They're definitely a keeper!