Powerhouse Zucchini Muffins
My Powerhouse Zucchini Muffins are delicious and healthy, made with Almond Flour, Rolled Oats, Fresh Zucchini and Carrots, and sweetened with Golden Raisins, Maple Syrup and Chocolate Chips. They are so yummy you won’t believe they are the powerhouses they are!
Powerhouses
My Powerhouse Zucchini Muffins are incredibly yummy! They feel like a treat, yet are packed with so much goodness! In this recipe I replace refined white flour with Almond Flour and Oats for increased fiber. I use Maple Syrup to sweeten the batter instead of sugar. Shredded Zucchini and Carrots, Pecans and Golden Raisins add fiber and micronutrients (vitamins and minerals). Unsweetened Applesauce and Butter add moisture and give these muffins so much richness. Do not fear the butter! Did you know that fat helps transport vitamins throughout your body and will keep you satisfied longer?
These Powerhouse Zucchini Muffins are an easy grab-n-go breakfast, or snack, and are perfect balanced fuel!
Zucchini Facts
With limited calories, high nutrient content, and great versatility due to its mild flavor (though skins can be bitter), zucchini is an exciting ingredient. It’s great in baking, delicious served fresh or cooked and can be a substitute for ingredients like pasta.
Some benefits of Zucchini:
Lutein – Protects eye health by filtering blue light wavelengths. It may help reduce the risk of developing cataracts!
Wonderful source of Folate – Important for cell growth and metabolism (all the things your body does to turn food into energy).
Vitamin A – Also plays an important role in vision. Vitamin A also contributes to our growth, plays a role in immune function and in reproduction.
Making the muffins
This truly is a no-fuss recipe. I start by shredding zucchini and carrots into a large mixing bowl. I do not even worry about draining off any excess moisture from the veggies.
Next, I pile on the oats, almond flour, baking soda, cinnamon, fine sea salt. Then I add the pecans, raisins, chocolate chips.
To this I add three beaten eggs, the unsweetened applesauce, vanilla extract, 1/2 cup maple syrup and 4 tbsp melted butter.
You can see from my photo below that the ingredients were simply added to the bowl. The batter is thick, so when making this expect a thicker consistency.
Making Muffins
I spoon the batter into greased muffin tins. I use an olive oil spray. This is an important step! These Powerhouse Zucchini Muffins are too delicious to leave behind the bottoms in a tin!
Bake at 350 degrees for 30 Minutes
I mean come on! How yummy do these look? Freshly baked Healthy Zucchini Muffins! Voila!
Don’t forget to share
Enjoy! And if you like the recipe, please share on Pinterest, or snap a photo of your creation and tag me on Twitter, or Instagram!
Powerhouse Zucchini Muffins
Equipment
- 1 mixing bowl large
- Muffin Tins yields 1 dozen muffins
Ingredients
- 3 Cups Almond Flour
- 1 Cup Old Fashioned Oats
- 2 tsp Ground Cinnamon
- ½ Cup Grated Carrots
- 1 Cup Grated Zucchini
- 1 tsp Baking Soda
- ½ tsp Fine Sea Salt
- ½ Cup Chopped Pecans unsalted, dry toasted
- ½ Cup Golden Raisins
- ½ Cup Chocolate Chips
- ¼ Cup Maple Syrup
- 4 tbsp Butter melted
- 4 oz Applesauce unsweetened
Instructions
- Position a rack in the center of the oven and preheat the oven to 350℉.
- Grease a muffin tin or tins with Olive Oil Spray or Cooking Spray.
- In a large bowl combine the ingredients. Be sure to whisk the eggs before adding to the batter.
- Spoon the batter into the muffin cups, filling each to the brim.
- Bake for 25-35 minutes or until the muffins are nicely browned on top and a toothpick inserted into the center of a muffin comes out clean. Please note that baking times could vary. 30 minutes was adequate baking time for me.
- Allow muffins to cool on a cooling rack in the muffin tin for 10 minutes. Almond Flour baked goods can be delicate when they are warm, and this will allow the muffins to set before trying to remove from the pan. Enjoy!
Really moist. Great way to sneak in veggies! Thanks for the recipe. ☺️