Description
Moist and wholesome cinnamon zucchini muffins made with whole wheat flour, ripe banana, and warm spices for a naturally sweet and comforting treat.
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon powder
- 1 teaspoon nutmeg powder
- A pinch of salt
- 1 ripe banana, mashed
- 1/4 cup unsalted butter, melted
- 1 tablespoon coconut oil, melted
- 1 egg
- 2 cups grated zucchini, excess moisture squeezed out
- 1 teaspoon vanilla essence
- 1/4 cup milk
- 2 tablespoons brown sugar (for topping)
- Non-stick cooking spray
Instructions
- Preheat the oven to 175°C (350°F) and grease a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl, mix the mashed banana, melted butter, egg, and coconut oil until smooth.
- Add the grated zucchini and vanilla essence, stirring until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour in the milk and mix until the batter is smooth. Do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Sprinkle brown sugar on top of each muffin.
- Bake for 20 to 25 minutes, until the tops spring back lightly or a toothpick inserted comes out with a few moist crumbs.
- Allow to cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
- Squeeze excess moisture from zucchini to avoid soggy muffins.
- Do not overmix the batter to keep muffins tender.
- Substitute banana with applesauce or mashed sweet potato if desired.
- Use plant-based milk and oils for a dairy-free version.
- Add nuts, raisins, or chocolate chips for extra flavor.
- Store at room temperature for up to 2 days or refrigerate for up to 1 week.
- Freeze for up to 3 months and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
