Wholesome Zucchini Delight Muffins
Indulge in these Wholesome Zucchini Delight Muffins, inspired by a delightful Cooking Light magazine recipe. These nutritious muffins are brimming with flavor, thanks to the natural sweetness of zucchini and the warm notes of cinnamon. Perfect for breakfast or a snack, they’re easy to whip up and ideal for meal prep. Doubling the batch allows you to freeze extras for those busy mornings when you need a quick meal on the go. With whole wheat flour and honey, you’ll enjoy a delicious treat that won’t compromise your health goals.
12
Servings
153
Calories
14
Ingredients
Ingredients
Whole wheat flour
1 cup
All-purpose flour
2/3 cup
Sugar
1/2 cup
Ground cinnamon
1 teaspoon
Baking powder
1 1/4 teaspoons
Baking soda
1/2 teaspoon
Salt
1/4 teaspoon
Shredded zucchini (drained)
1 1/3 cups (Shred and drain excess moisture)
Nonfat milk
1/2 cup
Canola oil
2 tablespoons
Honey
2 tablespoons
Large egg
1 (beaten)
Sugar
1 tablespoon
Ground cinnamon
1/4 teaspoon
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, ground cinnamon, baking powder, baking soda, and salt until combined.
3
In a separate small bowl, mix together the shredded and drained zucchini, nonfat milk, canola oil, honey, and the beaten egg until well blended.
4
Create a well in the center of the dry mixture and pour in the zucchini mixture. Gently fold the two mixtures together with a spatula until just combined; do not over-mix.
5
Spray a muffin pan with cooking spray or line it with paper liners. Evenly distribute the batter into 12 muffin cups.
6
In a small bowl, combine 1 tablespoon sugar and 1/4 teaspoon ground cinnamon. Sprinkle this mixture evenly over the tops of the muffins.
7
Bake in the preheated oven for 15 minutes, checking for doneness at the 12-minute mark. The muffins are done when a toothpick inserted into the center comes out clean.
8
Once baked, carefully remove the muffins from the pan and let them cool on a wire rack. Enjoy these delightful muffins warm or at room temperature!
Nutrition Information
2.7g
Fat
3.3g
Protein
1.7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these muffins?
These muffins feature the natural sweetness of zucchini combined with warm notes of cinnamon.
How many calories are in each Wholesome Zucchini Delight Muffin?
Each muffin contains approximately 153 calories.
What is the recommended oven temperature for baking?
The oven should be preheated to 400°F (200°C).
How many muffins does this recipe produce?
This recipe yields 12 servings.
What types of flour are used in this recipe?
The recipe uses a mix of 1 cup whole wheat flour and 2/3 cup all-purpose flour.
Is there a specific topping for these muffins?
Yes, they are topped with a mixture of 1 tablespoon sugar and 1/4 teaspoon ground cinnamon.
Can these muffins be frozen for later?
Yes, you can freeze extras, making them ideal for quick meal prep.
How long do the muffins need to bake?
Bake for 15 minutes, but start checking for doneness at the 12-minute mark.
What is the protein content of one muffin?
Each muffin provides 3.3g of protein.
How much fat is in each serving?
There is 2.7g of fat per muffin.
Are these muffins suitable for vegetarians?
Yes, these muffins are tagged as vegetarian.
What kind of milk is used in the batter?
The recipe calls for 1/2 cup of nonfat milk.
What type of oil is recommended?
The recipe uses 2 tablespoons of canola oil.
How should the zucchini be prepared?
The zucchini should be shredded and drained of excess moisture.
Does this recipe use honey?
Yes, it includes 2 tablespoons of honey for sweetness.
What is the fiber content per muffin?
Each muffin contains 1.7g of fiber.
What food category do these muffins belong to?
They are categorized as Quick Breads.
How many total ingredients are needed for this recipe?
There are 14 ingredients in total.
How do I know when the muffins are finished baking?
They are done when a toothpick inserted into the center comes out clean.
What size egg is required?
The recipe requires 1 large egg, beaten.
How much shredded zucchini is required?
You will need 1 1/3 cups of shredded and drained zucchini.
What leavening agents are used?
The recipe uses 1 1/4 teaspoons of baking powder and 1/2 teaspoon of baking soda.
What should I use to prevent the muffins from sticking to the pan?
You can use cooking spray or line the muffin pan with paper liners.
How should the dry and wet ingredients be combined?
Create a well in the dry ingredients and gently fold in the zucchini mixture until just combined.
Should the muffins be cooled before eating?
They can be enjoyed warm or allowed to cool on a wire rack.
What is the risk of over-mixing the batter?
The instructions advise not to over-mix to ensure the best texture.
What inspired this specific recipe?
These muffins were inspired by a Cooking Light magazine recipe.
How much salt is included in the dry mixture?
The recipe calls for 1/4 teaspoon of salt.
What is the total amount of sugar used in the batter?
The batter contains 1/2 cup of sugar.
Can I eat these for breakfast?
Yes, they are described as perfect for breakfast or a snack.