Whole Wheat Zucchini Muffins
Delicious muffins made with fresh milled flour and zucchini. These muffins are super healthy and even more delicious!
Ingredients
Wet Ingredients
- 1 cup plain yogurt
- 2 eggs
- ½ cup honey
- ½ cup melted and cooled coconut oil or butter (or ¼ cup butter + ¼ cup coconut oil)
- 1 teaspoon pure vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
Dry Ingredients
- 2 cups (260 grams) freshly milled flour
- 1 teaspoon salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat your oven to 425°F (220°C). Grease a muffin tin and set aside.
- Squeeze out any excess moisture from the shredded zucchini and set aside.
- In a large mixing bowl, whisk together all of the wet ingredients (including the shredded zucchini) until smooth and well combined.
- Add the freshly milled flour and salt to the bowl with the wet ingredients. Gently stir just until incorporated. Cover and set aside to let the flour absorb the liquid for 10 minutes.
- After resting, sprinkle in the baking powder, baking soda, cinnamon, and nutmeg. Mix gently until everything is evenly combined, being careful not to overmix.
- Working quickly, spoon the batter into the prepared muffin tin, filling each cup evenly.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 10-12 minutes, or until the centers feel firm and the muffins are baked through. The zucchini adds moisture, so these muffins take a little longer to cook.
- Remove from the oven and let cool slightly on a wire rack — or enjoy warm right away.
- Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins the same day they’re baked. Thaw at room temperature before serving.
Notes
*These are basic zucchini muffins, but feel free to get creative and add some chopped nuts, chocolate chips, coconut shreds, cranberries, etc.