Like many people, I really picked up my baking game during the pandemic. Between my weekly challah and bread baking, I’ve also been baking muffins. I used to make two different types of muffins. Something healthy for me to grab in the morning before my workouts and something for my boys to snack on during the day. However, I realized that my boys enjoyed eating my healthy muffin too. So, I stopped making two different kinds of muffins (which helped my sanity) and felt better about the kids eating something that’s both healthy and delicious.
What’s so special about this recipe? Well, not much except it’s approved by my very picky eaters. It’s also made with zucchini (as well as a bunch of other healthy ingredients) and even though you can see the zucchini and my kids STILL eat it! If you have picky eaters, you know this is a big deal. To be honest, I add chocolate chips to my muffins, but sometimes I don’t, and it’s still sweet enough that my kids will eat it both ways. Now that’s what I call a win!
This zucchini muffins recipe makes between 12-16 muffins and I’m usually left with less than half within five minutes after they come out of the oven. So, you may want to double the recipe to last you a few days.
The recipe is inspired by Ambitious Kitchen’s Chunky Monkey Zucchini Banana Muffins recipe. I made a few minor variations to this one below:
Ingredients:
Wet ingredients
- 1 medium zucchini, shredded
- 2 medium ripe bananas, mushed
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 egg (or 1 tablespoon ground flax with 3 tablespoons water to make this recipe vegan)
- ⅓ cup Almond Breeze Unsweetened Original almond beverage
Dry ingredients
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chocolate chips (dairy free to make this recipe vegan)
Instructions
- Pre-heat oven to 350 degrees F.
- Add shredded zucchini to medium sized bowl. Using paper towel, squeeze out excess moisture. Add in all of the wet ingredients (mushed bananas, olive oil, maple syrup, vanilla extract, egg or egg substitute, and Almond Breeze) and mix together.
- In a separate small bowl, add all of the dry ingredients (except the chocolate chips) and stir together.
- Pour the dry mixture into the wet mixture bowl and mix together gently.
- Add chocolate chips to bowl and fold in.
- Spray muffin tin with non-stick cooking spray and scoop in batter mixture.
- Bake for 22 minutes.
I personally drink Almond Breeze as my dairy alternative beverage of choice and since Nathan is lactose intolerant, I use it in all my baking too. The best part is that you can substitute 1 cup of Almond Breeze for 1 cup of milk in any recipe. It’s so easy and simple – not to mention, low in calories, low in sugar, high in vitamin E and a good source of calcium. Personally, I love the flavour and use it in my coffee and cereal / oatmeal.
To get other delicious recipes or to learn more about Almond Breeze, check out this link: https://bit.ly/3sK8JJ8
Please let me know if you try this zucchini muffin recipe.
Happy baking!!
Disclaimer: This post was sponsored by Almond Breeze. The views and opinions expressed in this blog, however, are purely my own.
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