Isn’t “muffin” a nice word? It sounds so wholesome. Especially when we pair it with a fruit or vegetable: “I made pumpkin muffins for breakfast.” “Let’s bake some blueberry muffins!” “Zucchini muffins? Yum!”
It just sounds healthy and cozy.
The problem is that most muffins are really cake masquerading as breakfast food.
My former go-to blueberry muffin recipe is delicious but has almost equal amounts of sugar and flour. There are roughly 400 grams of sugar in the batch, which means one little muffin would send you skyrocketing past your recommended sugar allowance for the entire day.
So, I set out to make some muffins that are healthier – they are moist, sweet, and flavorful, but they are not going to send you into a sugar coma, either. These muffins have under 10 grams of sugar per serving, so you and your kids can have one and still be under the your recommended sugar allowance for the day.
This recipe is healthier than most muffin recipes because it calls for whole wheat pastry flour instead of bleached white flour. I buy Bob’s Red Mill brand at Big Lots of all places – the price is unbeatable there. Whole wheat pastry flour has a texture that’s light and fine like white flour but the nutritional profile of whole wheat. You can sub a 50/50 blend of white and whole wheat flours if you don’t have pastry flour on hand.
I also threw in oats for texture and fiber as well as walnuts for crunch. The chocolate chips are optional; the muffins are great either way.
The star of the show here, though, is zucchini. I used a monster zucchini I found at the farmers’ market. When we had a garden and grew zucchini, we learned that these vegetables go from tender, delicate vegetables to monstrously huge, fibrous, Godzilla vegetable beasts almost overnight if you don’t harvest them in time. This recipe uses those tougher zucchini monsters that are too fibrous for sautéeing.
These muffins are fantastic for the freezer, too – I always double the recipe and freeze some for easy breakfasts.
Let’s get started!
Yield: 12 muffins
Healthier Zucchini Muffins
Zucchini muffins with more fiber and far less sugar than your average muffin but without any flavor compromise
1 2/3 c. whole wheat pastry flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/2 t. allspice
1/3 c. cane sugar
1/2 c. milk (I used whole)
1/3 c. neutral tasting oil (I used grapeseed)
1 1/2 c. grated monster zucchini
1/3 c. oats + more for sprinkling
1 c. walnuts
1/3 c. chocolate chips
Prepare your muffin tin with 12 liners or grease. Preheat the oven to 350.
Stir together the first seven ingredients.
In another bowl, whisk together the wet ingredients (milk, oil, and egg). Stir the sugar in.
Gently stir the wet into the dry, adding the zucchini as you stir. Fold the walnuts and chocolate chips in, too.
Transfer the muffin batter to the tin, dividing evenly between the 12 muffins. I filled the muffins pretty close to the top.
Bake for about 25 minutes or until golden brown and done.
Recipe adapted from Gimme Some Oven
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