Reluctant Housewife: Healthy Zucchini Muffins
Updated: Aug 20, 2019
Okay you guys, when you're eating clean and working out and cutting sugar life gets a little limiting and it's then that all you're going to want is something sweet. I hear ya. I get it. I was having that moment this week and thought, what could I make that won't affect my healthy lifestyle but still make me feel like I'm making my tummy happy?
Behold the healthy zucchini muffin!
This 20 minute bake time treat is so yummy and so satisfying that you'll make it all the time no matter what kind of meal plan you're on!
Watch the Reluctant Housewife episode here and grab this easy recipe below!
Healthy Zucchini Muffins
1 2/3 cups white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup milk (almond milk or any kind you like)
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cups grated fresh zucchini
1/3 cups old-fashioned oats (uncooked), plus extra for sprinkling
Preheat your oven to 350 degrees.
Grate your zucchini and place in a large bowl. Add your wet ingredients to this bowl and stir together to combine.
Add all of your dry ingredients except the rolled oats to a separate large bowl and whisk together.
Going in thirds add you wet ingredients to your dry ingredients. Once blended add your rolled oats and whisk together until smooth.
Using spray oil, butter or muffin liners line a muffin tin. Using a large ice cream scoop scoop mix into each muffin liner.
Bake for 18-20 minutes checking with a toothpick at 18 minutes to see if it comes out clean. Always lean on under baking to keep your cakes moist. Enjoy!