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Zucchini Breakfast Muffins

September 21, 2016   24 Comments

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

Zucchini Breakfast Muffins

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?

Zucchini Breakfast Muffin Recipe

2.6 from 39 reviews

Makes 16 muffins, 1 per serving

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Ingredients

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

Instructions

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.

Nutrition Facts

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. See all Snack Girl Recipes

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

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24 Comments:

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

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

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

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

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.

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?

@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!

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?

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

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.

@ 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

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.

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

I made these this morning. I added about 1/3 cup of ground flax and increased the amount of milk a bit. I also used 2% instead of whole milk because that's what I had. They are delicious! Not very sweet, which is perfect for me. Not sure how my husband will like them as he has more of a sweet tooth. They are also really moist and not too dense. Really good with my coffee!

Love love love! Added chopped apples and raisins, used walnuts - scrumptious! I also just threw it all in the food processor (wet first, pulsed that, then dry) - very easy, and only one item to clean.

I made these thinking I would share with neighbors. No Way! I found them rather tasteless and my husband made a face so no sharing. I can delete this recipe. I had never used whole wheat flour in a recipe, would that have made a difference or perhaps we are used to a little sweeter muffin.

Hi, thanks for this delicious looking recipe. I'm just curious, can I use lactose-free fat-free milk in Lieu of the regular milk in the recipe?

@Diane - yes, lactose free milk will work. Thanks for your question!

Well, Snack Girl, Your just a real Sweetheart for your time &

work for such fabulous tasting recipes. I will use these for the

fall. The summer is so busy. I have saved most of them. Can't Wait. I will start with my free time to respond to the those I have used. I have will share your sight now with many friends.

GOD BLESS YOU & BE SAFE, ANNETTE

Wonderful and hearty. Will play with it next time and maybe add some Craisins and chopped apples. Another great one, thanks Snack Girl!!!!

Wondering if I can substitute gluten free flour and almond milk. Would I have to make any adjustments?

Is there a reason you cooked directly in muffin pan instead of using muffin liners?

Going to try making Gluten Free.

Has anyone made with’cup to cup GF flour? Or 1/2 & 1/2 G F and Almond flour?

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