Can I make zucchini muffins healthy with regular flour?

While whole wheat flour makes these zucchini muffins extra healthy, you can absolutely use all-purpose flour instead! Just add an extra tablespoon of applesauce to keep them perfectly moist - these zucchini muffins healthy turn out great either way.

How do I keep my zucchini muffins from drying out?

The secret to moist zucchini muffins healthy is three-fold: squeeze that zucchini like your life depends on it, don't overbake (18 minutes is usually perfect), and that unsweetened applesauce works wonders! Trust me, follow these steps and your zucchini muffins will stay fresh for days.

Are these really healthy zucchini muffins kids will eat?

As a mom of three picky eaters, I swear by these zucchini muffins! The healthy whole wheat base sneaks in veggies, while mini chocolate chips make them kid-approved. My children never suspect they're eating low sugar veggie muffins packed with goodness.

Can I freeze zucchini muffins healthy for meal prep?

Absolutely! These zucchini muffins healthy freeze like a dream - I always double the batch. Wrap them individually while still slightly warm, then pop in the freezer for up to 3 months. They make the perfect grab-and-go breakfast straight from the freezer!

What's the best way to store zucchini muffins?

For fresh zucchini muffins healthy, keep them in an airtight container at room temp for 3 days. But honestly? These one bowl zucchini muffins never last that long in my house! The scent of cinnamon lures everyone to the kitchen.

1-Bowl Zucchini Muffins Healthy, Kids Actually Devour

Healthy Zucchini Muffins

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Delicious whole wheat zucchini muffins with less sugar and hidden veggies. Perfect for breakfast or snacks, easy to make in one bowl, and great for meal prep.

Author: Sophia Collins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Sugar

Ingredients

Scale

1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup honey or maple syrup
1/4 cup unsweetened applesauce
1 egg
1 tsp vanilla extract
1 cup grated zucchini
1/4 cup mini chocolate chips (optional)

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.
In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
Add honey, applesauce, egg, and vanilla. Mix until just combined.
Fold in grated zucchini and mini chocolate chips if using.
Divide batter evenly into muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Store in an airtight container for up to 3 days or freeze for up to 3 months.
For extra moisture, squeeze excess water from zucchini before adding.
Swap chocolate chips for nuts or dried fruit if preferred.

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 8g
Sodium: 120mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg

Find it online: https://kitchenuser.net/zucchini-muffins-healthy-recipe/