Zucchini Muffins

This week I made a meal plan for my family. My little sister is pretty picky, but she likes zucchini bread. So I decided to make her some zucchini muffins for her lunch this week. I wanted to make a healthier zucchini muffin and this is what I came up with. Here are the ingredients I used for the muffins:

  • 1 1/2 cups whole wheat flour (I ground it myself from wheat berries that I bought in bulk.)
  • 1 cup all purpose flour (I bought it in a paper bag and I’m going to start buying it in bulk to save money and packaging.)
  • 1/2 cup buckwheat flour (I used this because I had some that I wanted to use up. I bought it in bulk.)
  • 2 tbsp wheat bran (I bought it in bulk.)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp homemade baking powder
  • 1 tsp cinnamon (I bought it in bulk instead of in a jar with a plastic lid.)
  • 3 eggs
  • 1/2 cup applesauce (I made this myself from peeled chopped apples that I steamed in my vegetable steamer and mashed with a fork.)
  • 1/2 melted butter
  • 1 cup sucanat (You can also use brown sugar or granulated sugar but I used sucanat since it’s less refined and doesn’t have the molasses removed. The flavor is more complex than that of brown sugar or granulated sugar.)
  • 3 cups grated zucchini
  • 2 tsp vanilla extract

Whisk together flours, wheat bran, salt, baking soda, baking powder and cinnamon.

In a separate bowl, beat eggs.

Add applesauce, melted butter, sucanat, zucchini and vanilla extract.

Add the flour mixture and mix until combined. Don’t overmix the batter. Unfortunately, I forgot to take a picture of this step. Fill greased muffin tins 3/4 of the way full.

Bake at 350 degrees for 18 minutes.

Enjoy! These were delicious. I’m going to be using this recipe every time I make zucchini muffins from now on. Enjoy!


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