These whole wheat zucchini muffins are easy to prep on the weekends for a healthy grab-and-go snack or breakfast option during your busy week!
Reader poll for the day:
Is there anyone out there that doesn’t enjoy muffins? I’d be sad if anyone said they didn’t. Mostly because if I were to blog about only one type of food, muffins just might be it.
Anyone not like wearing pants?
I won’t judge whichever side of the pants/no-pants party you land on. (A no-pants party? Is that blog appropriate?) But last Sunday, I definitely told Kyle that the one thing I didn’t want to do was wear pants. Not even in an I-hate-jeans-give-me-yoga-pants kinda way. I’m legitimately fed up with being pregnant and wearing pants. Being pregnant is hard enough with a baby pressing up against all your organs, let alone adding another layer of uncomfortable compression to the mix. It’s a little hard to imagine that I still have three months of pregnancy left, and that I have to look all professional and stuff and wear pants when I go to work. Even leggings suck these days. LEGGINGS! It brings tears to my eyes.
I’m on the verge of telling Kyle we can’t have another kid until I can stay home for 9 months so I can wear whatever I want, whenever I want. I’m becoming more thankful to live in Dallas, hoping that it’ll soon be warm enough to wear dresses all the time!
Until then, I will happily sit around at home all weekend wearing Kyle’s baggy sweatpants in lieu of my own fitted workout leggings making whole wheat zucchini muffins and sipping bulletproof coffee sans caffeine. I’m pretty sure zucchini is all the rage these days, or at least zucchini noodles are all the rage—according to Pinterest. It must the New Years Resolutioners at work! I actually tried zucchini noodles in muffins before, and it didn’t turn out too well. When I think back on it, I’m not really sure what kind of result I was expecting! I tell ya, food bloggers do the strangest things.
For now, let’s stick with shredded zucchini to add veggies in our muffins! Now if I could just find a way to make them green without artificial dyes, my life would be complete. I’ll make that a goal to check off the blogging bucket list. 😉
Here’s a little peek at what my Saturday’s look like with this zucchini muffin recipe!
Whole Wheat Zucchini Muffins
Yield 12 muffins
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup maple syrup
- 1/2 cup applesauce
- 1/3 cup coconut oil, melted
- 1 1/2 teaspoons vanilla extract
- 2 zucchini, grated
- 1/2 cup chopped walnuts
- Preheat oven to 425 degrees.
- Wash zucchini and grate. I mixed half and half with the large grate and small grate. Lay out paper towel or a cheesecloth towel, and put zucchini in the middle. Standing over the sink, squeeze out as much water as possible. Set aside.
- Mix flours, baking soda, cinnamon and salt together in a large bowl.
- In a smaller bowl, mix together eggs, maple syrup, applesauce, coconut oil and vanilla.
- Add wet ingredients to dry ingredients, stirring until completely mixed but slightly lumpy. Fold in zucchini and walnuts.
- Grease a muffin tin, and scoop batter into 12 tins.
- Bake at 425 for 5 minutes, then reduce heat to 350 for an additional 18-20 minutes. Muffins are done when an inserted toothpick comes out clean.
Serving Size 1 muffin
Amount Per Serving
% Daily Value
Total Fat 11 g
Saturated Fat 6 g
Unsaturated Fat 4 g
Cholesterol 53 mg
Sodium 333 mg
Total Carbohydrates 27 g
Dietary Fiber 3 g
Sugars 11 g
Protein 5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.