These Zucchini Muffins are a delightful way to use up summer garden harvests. With a tender crumb achieved through a blend of all-purpose and whole wheat flours, they offer a perfect balance of texture. The subtle sweetness of sugar and vanilla pairs beautifully with warm cinnamon, while the shredded zucchini keeps every bite incredibly moist without overpowering the flavor. Optional raisins add little bursts of chewy sweetness. These muffins are perfect for a healthy breakfast, a satisfying snack, or even a light dessert. They are naturally egg-yolk-free, making them lighter than traditional baked goods. Serve them warm with a cup of coffee or pack them for a picnic. They store well for days, making meal prep effortless and delicious for the whole family.
ZUCCHINI MUFFINS (originally carrots instead of zucchini)
Description
These Zucchini Muffins are a delightful way to use up summer garden harvests. With a tender crumb achieved through a blend of all-purpose and whole wheat flours, they offer a perfect balance of texture. The subtle sweetness of sugar and vanilla pairs beautifully with warm cinnamon, while the shredded zucchini keeps every bite incredibly moist without overpowering the flavor. Optional raisins add little bursts of chewy sweetness. These muffins are perfect for a healthy breakfast, a satisfying snack, or even a light dessert. They are naturally egg-yolk-free, making them lighter than traditional baked goods. Serve them warm with a cup of coffee or pack them for a picnic. They store well for days, making meal prep effortless and delicious for the whole family.Ingredients
Directions
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Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease lightly with oil.
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In a medium bowl, sift together the all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and salt. Set aside.
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In a large mixing bowl, whisk together the egg whites, sugar, oil, and vanilla until well combined and slightly frothy.
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Add the dry ingredients to the wet ingredients. Mix gently with a spatula or wooden spoon until just combined; do not overmix.
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Fold in the shredded zucchini and raisins (if using) until evenly distributed throughout the batter.
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Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
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Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Note
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.
Substitutions: You can substitute the oil with melted coconut oil or applesauce for a healthier option. Use 1/4 cup of chopped walnuts or pecans instead of raisins for a nutty crunch.
Tips: Ensure zucchini is well-drained after shredding to prevent soggy muffins. Squeeze out excess moisture with a clean kitchen towel if necessary.
