Zucchini Breakfast Muffins

Zucchini Breakfast Muffins

September 21, 2016   13 Comments

These zucchini breakfast muffins will become a staple in your house in no time.

First, of course, your family has to get used to a less sugary muffin (this may be a problem) but once they get the hang of these – they will love them.

I have tried to incorporate every trick in the “lower calorie baking book” to get these to work and I believe I have succeeded.

If you read the regular baking book, a cup of butter and a ton of sugar is what makes everything taste SO GOOD. But, alas, I am stuck trying to make healthy muffins.

My 10 year old son loves these and asks me to make him more. I don’t mention the zucchini.

Like my baked chocolate donuts, I used white whole wheat flour and far less sugar than a regular donut or muffin recipe.

Lifting from my chocolate banana protein pancakes, I use banana and eggs.

When you incorporate zucchini, you get a lovely moist texture without any “vegetable” flavor. You can’t really taste the banana either. The almonds give them a little crunch and make them more nutritious.

It takes less than 30 seconds to grate a zucchini if you have a large box grater. I toss mine in the dishwasher after I use it so the whole process is ridiculously fast. Once you start doing it, you might find yourself adding grated zucchini to all sorts of foods – tomato sauce, omelets, meatloaf, ice cream (not really).

Zucchini is a fantastic way to make things moist (and stretch your dollar since it is usually fairly inexpensive).

I used pre-sliced almonds (because that is what I had) and it made the chopping of them easier. Use whatever nut you have in the house – walnuts would be delicious in these muffins.

What do you put zucchini in?

print   Pin It

Zucchini Breakfast Muffin Recipe

Makes 16 muffins, 1 per serving

1 ½ cups white whole wheat flour
1/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 small zucchini, coarsely grated (about 1 ½ cups)
1 medium banana, mashed (about 1/3 cup)
½ cup chopped almonds or another nut
¾ cup whole milk
1 large egg
1 teaspoon vanilla extract

Preheat the oven to 375 F. Spray 16 muffin cups generously with non-stick spray. In a large bowl, mix the flour, sugar, baking soda, baking powder, salt, and cinnamon. Add the zucchini, banana, almonds, milk, egg, and vanilla and stir until combined.

Divide the batter among the muffing cups and bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

These store well in the freezer if you individually wrap them in plastic.

For one muffin = 90 calories, 2.4 g fat, 0.4 g saturated fat, 15.3 g carbohydrates, 6.2 g sugar, 3.1 g protein, 1.8 g fiber, 124 mg sodium, 3 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
Want more recipes like this? Check out my book


Other posts you might like:


Chocolate Banana Protein Pancakes

Chocolate Banana Protein Pancakes

I know everyone needs some chocolate banana protein pancakes.....


Baked Chocolate Donuts

Baked Chocolate Donuts

You can bake your own chocolate donuts and live to talk about them....


Make Eating Well Fun and Easy! Subscribe


13 Comments:

You had me at zucchini breakfast muffin until I saw the sodium content ......1247 mg per muffin!!!!!! Is that accurate?!?!?

on September 21, 2016

These look delicious! Could you use whole wheat flour only?

on September 21, 2016

Not much protein or fiber here...I'll pass on the empty carbs and calories.

on September 21, 2016

where is all the sodium coming from?? Could that be correct?

on September 21, 2016

Does sound like a lot of sodium! However, I think I'd be willing to cut sodium intake elsewhere throughout the day. Living alone, I love the idea of freezing the muffins individually wrapped. Zuchinni adds so much moistness to baked items that I add them to
recipes whenever possible. Nothing more disappointing than a crumbly dry muffiin.

on September 21, 2016

Lisa, thanks so much for these yummy looking muffins. Do you know how many
Smart Points they would be without nuts and using unsweetened almond milk rather than whole milk?

on September 21, 2016

@Linda--smear some nut butter on the muffin when it's done or serve with milk or eggs for protein. Add a piece of fruit for the fiber. Just because it's a healthier muffin doesn't mean it inherently has to have tons of protein or fiber--you can easily get that elsewhere.

Lisa, thanks for this low-sugar recipe that sounds great for my young kids!

on September 21, 2016

These look like a great breakfast item to have with an one of your baked eggs and coffee on a rushed morning. I looked up each ingredient and div by 12 to get about 210 mg sodium. What am I missing? The baking soda, powder and table salt are the culprits, right?

on September 21, 2016

I checked Calorie Count and it said that there is only 125mg sodium. Could you have put in an extra number?

on September 22, 2016

Made these last night. Yummy! Trying to really watch my carbs and sugar. First sweet bakery I have had in 2 months. And I actually thought they were too sweet! Next time I will use Truvia for the sugar. Froze the extras for breakfast. Just had one. Great.

on September 22, 2016

@ Barb R. --It's probably the combo of the banana and the vanilla that makes these so sweet tasting to you. Both bananas and vanilla heighten any sweet sensations in baking. So, don't switch to Truvia, just reduce the sugar to 1/8 cup (2 tablespoons). That's what I did for the banana muffin recipe that's on the back of the Kodiak Power Cakes box

on September 22, 2016

I am so sorry about the sodium count! I was away from the internet (who does that?) and wasn't able to fix it until now. It is 124 mg per muffin. I am really sorry about the confusion. I have fixed it in the above recipe.

Thanks for your patience.

on September 23, 2016

My family does not like zucchini! but in this version, I think I will be able to persuade them to try this tasty vegetable

on September 26, 2016


Add a comment:

(required)

(required, never published)

(optional)


Hi, I'm Snack Girl and my website is devoted to making eating well fun. I create recipes, review food, and talk a lot about how to best journey down the healthy road.

100+ Healthy Snack Ideas

My Book: Snack Girl to the Rescue!


 

© 2016 Snack-Girl.com