A zucchini bread muffin that is made with good-for-you and natural ingredients. These muffins have very little added sugar and no oil, butter, or egg yolks.
My little baby is seven months old in one week! Seriously blowing my mind how fast he is growing up. It seems like just a week ago the husband and I were bringing him home from the hospital!
These last few weeks he has developed such a personality. Every day he gets to be more and more of his own person. Which is so fun for me to see and to interact with him.
He has a little safari baby walker that he loves. He’s started making his own “music” which consists of him spitting/blowing his lips to make a noise. Then he bounces up and down in his walker. And from side to side. It pretty much is the funniest thing I’ve ever seen. He looks like he is dancing to his own type of music. Oh, and then he smiles and giggles as he does it. It cracks me up.
Last week as I was making these zucchini bread muffins, he was doing his dancing/making his own music thing. It took me 10x longer than I anticipated to make these muffins because I had to try and get a good video of his dance moves. I was laughing so hard which was making him giggle and encouraging him to continue.
I took so many videos on my camera and then my phone. And then I realized I took them all the wrong way so when you watch it, he’s sideways. #proudmomFAIL.
Oh well, he’s still super cute in the video. (If you are interested, check it out on my instagram page!)
Okay sorry for my baby tangent. I just couldn’t help it. Sigh.
Anyways, let’s talk about these muffins. Super healthy and you can’t even tell! Made with very little sugar, an egg white and no egg yolks, yogurt, and applesauce. Plus lots of zucchini of course!
Alteration Ideas: I used a mix of white whole wheat flour and regular flour, but you can switch it up if you want to whatever ratios you are feeling. You can do all white whole wheat or all plain white or different ratios than what I have listed. Some other changes you can make would be to increase the sugar a little – if you aren’t used to healthy muffins you may want to increase the amount of brown sugar. If you are a nutmeg fan you could add a scant 1/4 teaspoon. If you LOVE cinnamon you can up the amounts of that. Also the lemon zest is optional, but I thought it added a nice touch. All the many choices you have with these muffins 🙂
Last thoughts: my baby is adorable + these muffins are delicious!
- 3/4 cup white whole wheat flour
- 3/4 cup white all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup brown sugar or more depending on desired sweetness
- 1 and 1/2 to 2 teaspoons cinnamon depending on taste preference
- 1/4 teaspoon lemon zest optional
- 1/4 cup plain yogurt
- 1/2 cup + 2 tablespoons unsweetened applesauce
- 1 and 1/2 cups zucchini grated
- 1 teaspoon vanilla extract
- 1 tablespoon honey or more depending on desired sweetness
- 1 large egg whites yolk discarded or saved for another recipe
- Preheat the oven to 425 degrees F. Spray 9 holes in a muffin tin and set aside. (Do not use muffin liners as these muffins will stick to them and be very hard to remove)
- In a small bowl, combine the flours, baking soda, baking powder, salt, brown sugar, and cinnamon.
- In a medium sized bowl, combine the lemon zest, yogurt, applesauce, zucchini, and vanilla extract. Warm up the honey for about 15 seconds and then stir it together until completely combined. Add in the lightly beaten egg white.
- Combine the wet and dry ingredients and stir until JUST combined. If you over-stir the muffins will become very dense and chewy.
- Fill up 9 muffin tins to the top. (These muffins won’t rise much) and then fill the other 3 empty spots with water to ensure even baking.
- Bake at 425 for 5 minutes and then reduce the heat and bake at 350 degrees for 13-14 minutes.
Craving more healthy muffins?