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Zucchini Vanilla Muffins

Delicious and healthy zucchini muffins that are perfect for toddlers, combining rich flavor with nutritious ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Base Ingredients
  • 1 cup grated zucchini About 1 medium-sized zucchini
  • 1 cup all-purpose flour Or whole wheat for added fiber
  • ½ cup rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup granulated sugar Or coconut sugar for a healthier option
  • ½ cup plain yogurt Or applesauce for a dairy-free option
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup vegetable oil Or melted coconut oil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin or line it with paper liners.
  3. In a large bowl, combine flour, oats, baking soda, baking powder, cinnamon, and salt. Mix well and set aside.
  4. In another bowl, whisk together the sugar, yogurt, eggs, vanilla extract, and vegetable oil until smooth.
  5. Gently fold the grated zucchini into the wet mixture.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Spoon the batter into each muffin cup, filling them about ⅔ full.
Baking
  1. Place the muffin tin in your preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
  3. Serve warm or at room temperature.

Notes

For best results, squeeze out excess moisture from the grated zucchini. Variations include adding chocolate chips or nuts.