Whole Wheat Zucchini Muffins

Zucchini is a versatile vegetable that adds moisture and nutrients to baked goods, making these muffins a healthier option for breakfast.

This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Whole Wheat Zucchini Muffins

Cooking Method: Baking Cuisine: American Courses: Bakery, Breakfast Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Whole wheat flour
• 2 teaspoon Baking powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Salt
• 2 large Eggs
• 0.5 cup Honey
• 0.25 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 1.5 cup Grated zucchini
• 0.5 cup Chopped walnuts
• 0.5 cup Raisins

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.
3. In a separate bowl, beat the eggs, honey, vegetable oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the grated zucchini, chopped walnuts, and raisins.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 28g10%

Sugars 12g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.