Description
Deliciously moist and fluffy whole grain zucchini muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large mixing bowl, combine whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together until well combined.
- In another bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and nuts, if using.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- These muffins freeze well; just wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Cuisine: American
Keywords: whole grain zucchini muffins, healthy muffin recipe, zucchini recipe, breakfast muffins