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Finding ways to sneak vegetables into baked goods while keeping them tasty and sugar-free can feel like an impossible task. Between picky eaters at the breakfast table and trying to cut down on added sugars in our daily meals, it’s easy to get stuck in a rut with the same old options.
That’s where these no-sugar zucchini muffins come to the rescue: they’re naturally sweetened, packed with vegetables that you can’t even taste, and perfect for busy mornings or afternoon snacks. Plus, they’re a great way to use up all that extra garden zucchini during summer months.
Options for Substitutions
This healthy muffin recipe is pretty adaptable – here are some swaps you can try:
- Banana: If you’re out of bananas, try using 1/4 cup of unsweetened applesauce or 1/4 cup of mashed sweet potato as your natural sweetener base.
- Whole wheat flour: You can use all-purpose flour in equal amounts, or try a 50/50 mix. For gluten-free options, use a 1:1 gluten-free flour blend. Almond flour works too, but reduce to 1 3/4 cups as it’s denser.
- Butter and coconut oil: Feel free to use all butter or all coconut oil instead of the mix. You can also swap with vegetable oil or applesauce for a lower-fat version.
- Milk: Any milk works here – almond, oat, soy, or regular dairy milk all do the job. Just keep the amount the same.
- Brown sugar: Try maple syrup, honey, or coconut sugar in the same amount. If using liquid sweeteners, reduce the milk by 1 tablespoon.
- Egg: For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or 1/4 cup of mashed banana.
Baking Mistakes to Watch Out For
The biggest challenge when making zucchini muffins is dealing with excess moisture – be sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or cheesecloth, otherwise your muffins might turn out dense and soggy.
Another common mistake is overmixing the batter; once you combine the wet and dry ingredients, stir just until they’re incorporated, as overmixing can lead to tough, chewy muffins.
When measuring your whole wheat flour, remember to spoon it into the measuring cup and level it off rather than scooping directly from the bag, which can pack too much flour into your muffins and make them dry.
For the best texture, let your egg and milk come to room temperature before mixing, and don’t forget to check your muffins a few minutes before the suggested baking time – they’re done when a toothpick inserted in the center comes out with just a few moist crumbs.
Storage Instructions
Counter Storage: These zucchini muffins stay fresh at room temperature for about 2 days. Just keep them in an airtight container and place them in a cool, dry spot in your kitchen. They’re perfect for grabbing as a quick breakfast or snack!
Refrigerate: Want them to last longer? Pop your muffins in an airtight container and store them in the fridge for up to a week. The banana and zucchini keep these muffins nice and moist, so they hold up really well in the refrigerator.
Freeze: These muffins are great for batch baking! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They’ll stay good for up to 3 months. When you’re ready to eat one, just take it out the night before and let it thaw in the fridge.
Warm Up: If you like your muffins warm, just pop them in the microwave for 10-15 seconds, or cut them in half and toast them lightly. They taste amazing with a pat of butter while they’re still warm!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 15-20 g
- Fat: 50-60 g
- Carbohydrates: 100-110 g
Ingredients
- Non-stick cooking spray
- 1 mashed ripe banana
- 1/4 cup melted unsalted butter
- 1 egg
- 1 tablespoon melted coconut oil
- 2 cups grated zucchini
- 1 teaspoon vanilla essence
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon powder
- 1 teaspoon nutmeg powder
- A pinch of salt
- 1/4 cup milk
- 2 tablespoons brown sugar
Step 1: Prepare the Oven and Muffin Tin
Begin by preheating your oven to 350 degrees F (175 degrees C).
While the oven is heating, take a 12-cup muffin tin and grease each cup with cooking spray to prevent the muffins from sticking.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the banana, melted butter, egg, and coconut oil.
Mix these ingredients together until they are well combined.
Next, add the grated zucchini and vanilla extract to the bowl and blend everything together until the mixture is uniform.
Step 3: Combine and Integrate the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry flour mixture to the wet zucchini mixture, stirring until they are combined.
Slowly stir in the milk until it is fully incorporated and the batter is smooth.
Step 4: Fill the Muffin Tin
Using a 1/4 cup measuring scoop, fill each prepared muffin cup in the tin with the batter.
Once all the cups are filled, sprinkle 1 teaspoon of brown sugar on top of each muffin to add a sweet, crunchy topping.
Step 5: Bake the Muffins
Place the muffin tin in the preheated oven and bake for about 20 minutes.
You’ll know the muffins are ready when the tops spring back when lightly pressed.
Remove the muffins from the oven and let them cool slightly before serving.
Enjoy your freshly baked zucchini muffins!
