Healthy zucchini muffins are perfect to take with you on the road. Make sure to bake a batch of them and keep the leftovers in the freezer for an easy grab and go lunch or breakfast!
Healthy zucchini muffins
I have a soft spot for muffins. They’re so versatile and so delicious. I must have made zillions of them. If you would check out my Dutch blog you will find a ridiculous amount of muffins. I can’t promise I will post all of those here but you can expect at least my absolute favorites. To start with these healthy zucchini muffins.
I most often use these zucchini muffins for breakfast. Since I live alone I make them for the full batch of 12 pieces and freeze them in two’s. That way I always have a quick grab and go breakfast. They do have to defrost but that goes fairly quickly as they are not that big. So either take them out of the freezer the day before if you are looking for a quick breakfast or the same morning if you want to eat them for lunch.
Due to the zucchini and the banana you will find in these muffins they stay moist for quite a while. No dry muffins with these. A few things to keep in mind when you’re going to be making them. I grate the zucchini and place it in a colander. Usually the moisture doesn’t come out automatically so I squeeze them hard with my hands. You’ll be surprised how much liquid comes out of the zucchini.
For baking I use silicon muffin cases. You can use paper cases if you prefer but I find that they always stick to the muffins and don’t come out so very well. The silicon is perfect for baking gluten free. I do spray them with baking spray although they will probably come out regardless.
It’s worth investing in a dozen of these silicon cases. It saves a lot of headache if you bake gluten free muffins, plus you can use them over and over again. So you’re eliminating waste at the same time.
Healthy zucchini muffins
- Muffin tin
- 1 banana
- 6 eggs
- 1 tsp vanilla extract
- 120 ml coconut oil 1/2 cup melted and cooled down
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 zucchini grated and moisture sqeezed out
- 75 gr coconut flour
- 1 tbsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 2 tbsp grated coconut
- Preheat the oven to 175˚C (350˚F)
- Take a mixing bowl and puree the banana with a fork. Add the eggs, vanilla, coconut oil, maple syrup and apple cider vinegar. Whisk through. It’s ok if there are still a few small banana lumps.
- In another bowl mix the coconut flour, cinnamon, baking powder, baking soda and sea salt. Mix through and add to the wet ingredients.
- At the zucchini last. Make sure you squeeze out as much moisture with your hands as you can.
- Divide the batter over the muffin tins and sprinkle with the grated coconut.
- Bake the muffins in the oven for about 25 minutes or until golden and cooked through. Leave to cool for a few minutes before removing from the tin.
- You can use paper muffin cases but with gluten free baking I find that silicon cases work so much better. It’s worth investing in a few to make sure you can actually unmould them. Just spray with a bit of baking spray and you’re good to go.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.