Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). I subbed blueberries for the nuts because I had to use them up, did a butter/olive oil combo, used a bit of almond flavor in place of 1/2 tsp vanilla, made a whole milk/vinegar combo, used whole wheat flour and honey, and left out the nutmeg this time. Very tasty, and the toasted walnuts add a great texture. I believe I followed the steps in the recipe properly. Have no fear of the zucchini infested muffin!!! I added lots of mixed spice,(cinnamon, nutmeg, cloves, allspice) mixed roasted nuts and chopped up raisins. The recipe comes together more intuitively this way and bakes up a bit nicer. Easy and so good. I had never used olive oil before in baking. TIS the season to be baking, thanks for the more nutritious options. The sweetness and spices are just right too. https://www.gimmesomeoven.com/healthy-zucchini-muffins-recipe ;( Changes were made because of things I had on hand at the time. Success! Works perfectly fine and more nutritious. Hi Laura, I’m sorry to hear that. Healthy Zucchini Muffins are one of our favorite zucchini recipes; they’re fresh, flavorful, soft, moist and packed with great ingredients. All that, and I’m still a little apprehensive about sending my book baby into the world. Cathy B. Moist and delicious! Can’t please em all. Into the dumpster this batch. My secrets for making wholesome meals you'll WANT to eat. I honestly think that even if you’re fresh out of the sugar-coated cookie jar, you’ll find that this muffin is sweet enough to go through the effort to bake again and again and again! NOW, here’s what sets this Healthy Zucchini Muffin recipe apart. One bite, and you’d never guess that they’re made with healthy, whole ingredients. Maybe I didn’t squeeze enough moisture out of the zucchini, because the inside is gooey, like a bread pudding..but not inedible by a Longshot! That might seal the deal for people who aren’t familiar with my blog already. (It's all free.). I am dairy free so I used almond milk with some lemon juice to make buttermilk. Beat them with a whisk until they are combined. Whole wheat, naturally sweetened, and perfect for adding chocolate chips. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 30 seconds in the microwave.). Made these as instructed with whole milk and lemon juice as substitute for buttermilk. WELCOME! Coconut oil or olive oil replace butter (olive oil is composed of more monounsaturated fat, and is considered to be more heart-healthy). My sister and bro.-in-law “devoured” them (her words). Add the buttermilk and vanilla. The BEST easy Healthy Zucchini Muffins you’ll ever make, naturally sweetened with maple syrup! I reviewed this recipe yesterday when the muffins were just cool enough to touch. Combined, you end up with hearty and delicious zucchini-flecked muffins. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. Not bad, Erin Clarke – not bad at all! I accidentally over mixed the batter, and they were still moist and soft with no tunneling. Preheat oven to 400 degrees Fahrenheit. I love to know what you are making! Scale 1x 2x 3x They were delicious! Here are the main pantry ingredients you’ll need to make it. I added blueberries, and they’re a lovely, super-moist alternative to blueberry muffins. Thanks for the yummy recipe, I will definitely be making them again soon. Make it gluten free: Bob’s Red Mill’s all-purpose gluten-free mix works well. I was concerned that these healthy zucchini muffins would be one of the many healthy desserts out there that I can’t help but find have a bizarre texture, chewy bits of veggie, and are so bad at satisfying my spoiled rotten sweet tooth that said spoiled rotten sweet tooth talks me into ditching the noble, but laughable attempt to leave sugar in just three bites. Thanks for the recipe Kate! I used almond milk with apple cider vinegar. Change it up: Use chocolate chips or small/chopped dried fruit instead of the nuts. They’re fluffy, moist and absolutely delicious, too. I’d be glad to answer any questions you might have in the comments. I love the moist spongy texture. We made no adjustments to the recipe as posted. Pour the liquid mixture into the dry and stir just until combined (a few lumps are ok!). Just what I was looking to make. Many a test batch later, here we are! I’m so happy that you enjoyed them, Karla! I used 1/4 cup maple syrup and added walnuts. For even more suggestions for how to vary up the recipe (adding oatmeal, using flaxeggs, etc.) Your email address will not be published. in hopes that if you haven’t tried it yet, you will. I’m so happy that these muffins were a hit! However, I wanted fluffy, moist and thoroughly delightful muffins that just-so-happened to be healthier. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! And my toasted nuts were almost burnt after 3 minutes – keep a close eye on them. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. The peel contains a number of nutrients and is very thin and mild. I used a mix of gluten free and coconut flour and mixed almond milk with the vinegar. Thank you for your comments, notes and reviews; they mean so much. We are a house divided on our Healthy Zucchini Muffin mix-ins. Add the eggs and beat well. Thank you for sharing this kind review! The muffins fell flat but likely due to the excess moisture. In a large mixing bowl, combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg. I’m happy you loved them, Carol! These healthy zucchini muffins are naturally sweetened and made with whole wheat flour! About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Easy reader favorites, made with ingredients you have on hand! You can absolutely not recognize the zucchini, texture nor flavour. Divide the batter evenly between the 12 muffin cups. In a medium mixing bowl, combine the coconut oil and honey. Dog lover. Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners. I had toasted pecans on hand I needed to use. I had to use 1/4 cup sugar and 1/4 cup honey because I didn’t have enough honey on hand. These zucchini muffins are the best healthy zucchini muffins ever because of their wonderful taste and texture. All came together like a textbook muffin recipe. Healthy Zucchini Muffins contain no oil, no refined sugar, and no flour. These zucchini babes will make everyone happy. Make it nut free: Just omit the nuts, and don’t use nut milk. See my recipe notes for details. I was able to make more than 12 muffins, I baked the rest of the mix in a pan to make a small loaf to freeze for another day. Sprinkle in the flour, then mix on low speed, just until the flour disappears. I left out the nuts because I wanted this to be school friendly for my daughter to take in her lunch. Oh and I used just whole wheat flour. It’s got a very slight “Hello, I’m Healthy” flavour to it, but it tastes abnormally, ridiculously good here for some reason. Leave a comment below and share a picture on. 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