Description
You’re going to love this one—imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP! These moist, cinnamon-spiced muffins sneak in healthy zucchini and whip up in just one bowl. Perfect for breakfast, snack-time, or anytime you need a cozy bite.
Ingredients
Scale
- 1 ½ cups all-purpose flour (or whole wheat flour)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup brown sugar
- 2 large eggs
- ⅓ cup vegetable oil (or applesauce)
- 1 tsp vanilla extract
- 1 cup grated zucchini (squeezed, not peeled)
- Optional: ½ cup chocolate chips, walnuts, or raisins
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
- In a large bowl, whisk eggs, oil (or applesauce), vanilla, and brown sugar until smooth.
- Stir in grated zucchini (squeezed dry).
- Add flour, baking soda, baking powder, salt, and cinnamon. Mix gently until just combined—don’t overmix!
- Fold in any optional add-ins like chocolate chips or nuts.
- Divide batter evenly into muffin cups.
- Bake for 20–22 minutes, or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack.
Notes
Use fresh zucchini for best results. Squeeze out moisture for a fluffier texture. Don’t overmix the batter—this keeps the muffins light. Add a sprinkle of brown sugar or oats on top before baking for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg