Shakita Huerta

Whole Wheat Zucchini Muffins

Whole Wheat Zucchini Muffins

Whole Wheat Zucchini Muffins

Whole Wheat Zucchini Muffins

Over the last few months, I have really been wanting to make more breads, pancakes, muffins and other delectable baked meals with whole wheat flour. I know the stereotype that whole wheat is gross or doesn’t taste good but I have come to learn and love using whole wheat flour! 🙂 Not only is this flour healthy but it is incredibly good!

Whole Wheat Zucchini Muffins is made whole wheat stone ground flour and let me just tell you that you will enjoy these muffins with every bite. These muffins are quick to make and quick to bake! Ha-Ha, that rhymes ! 🙂 🙂

Whole Wheat Zucchini Muffins

Whole Wheat Zucchini Muffins

Zucchini Muffins

So, usually when I make muffins, I kind of meal prep these bad boys. The reason being is that Zucchini Muffins can be a make ahead breakfast. I honestly make these muffins for my beautiful children on Sunday after church, for the early start of a school day! 🙂 Some days when I have planned poorly, we may be running a few minutes behind so prepping these muffins ahead of time actually works out perfectly, since they are a grab and go kind of meal! Not to mention, who doesn’t love the fact that your kids get to enjoy a small amount of veggies for breakfast! 🙂  I know I do! 🙂

Whole Wheat Zucchini Muffins

Whole Wheat Zucchini Muffins

A Little Flat

I probably didn’t mention that these muffins are vegan! Yep! 🙂 🙂  Vegan and whole wheat together can create a delicious yet A Little Flat muffin. And I honestly know that what I am about to say can be a little cliche, but sometimes pictures don’t do justice!

The reason why I choose to take this particular picture was because I want you, as my reader to know the this is really what your muffins will look like! It’s not very pleasing to the eye, but IT is pleasing to your BELLY! I know sometimes we always want to go  for that fluffy fat muffin, but please give this little flat guy a try! 🙂 🙂

Whole Wheat Zucchini Muffins

Whole Wheat Zucchini Muffins

Enjoy

The kids and I are really fond of these delicious vegan Whole Wheat Zucchini Muffins. They are filling, with a few large pinches of zucchini, my favorite dairy free milk and most importantly the best flour to use ( in my opinion). 🙂  Enjoy these muffins on your way out the door, for brunch or for lunch! 🙂 Ha-ha! Please be sure to let me know how, your muffins turn out! 🙂 🙂

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Whole Wheat Zucchini Muffins
Whole Wheat Zucchini Muffins are vegan, moist and light on the sugar!
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Prep Time 10 Minutes
Cook Time 18-25 Minutes
Servings
Muffins
Prep Time 10 Minutes
Cook Time 18-25 Minutes
Servings
Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 375 degrees and line a muffin pan with cupcake liners. Set the muffin pan aside.
  2. In a measuring cup or small bowl, add the unsweetened coconut milk, the apple cider vinegar and baking soda. Set this mixture aside for about 5 minutes.
    In a measuring cup or small bowl, add the unsweetened coconut milk, the apple cider vinegar and baking soda. Set this mixture aside for about 5 minutes.
  3. In a large bowl mix together the flour, pure cane sugar, baking powder, ground cinnamon, and ground nutmeg.
  4. Next, add the coconut oil (softened not melted), vanilla extract and unsweetened coconut milk to the dry ingredients and mix it together.
    Next, add the coconut oil (softened not melted), vanilla extract and unsweetened coconut milk to the dry ingredients and mix it together.
  5. Squeeze in the juice from half of a lime and stir until everything has been incorporated.
    Squeeze in the juice from half of a lime and stir until everything has been incorporated.
  6. Now, toss together the shredded zucchini and flour in a separate small bowl. Make sure that the flour has been evenly coated on all of the zucchini.
    Now, toss together the shredded zucchini and flour in a separate small bowl. Make sure that the flour has been evenly coated on all of the zucchini.
  7. Take the zucchini flour blend and add it to the muffin batter. Fold the zucchini into the batter. Be sure not to stir it.
    Take the zucchini flour blend and add it to the muffin batter. Fold the zucchini into the batter. Be sure not to stir it.
  8. Finally divide the batter into the cupcake liners evenly and bake for 18-25 minutes.
    Finally divide the batter into the cupcake liners evenly and bake for 18-25 minutes.
  9. Enjoy!
    Enjoy!
Recipe Notes
  • Tossing the zucchini and flour together will help keep the zucchini from sinking to the bottom of the muffins when they are baking in the oven.
  • Be sure to check the muffins at 20 minutes by inserting a tooth pick into the middle of the muffins. If the toothpick comes out clean then, the muffins are done, if not bake for a few more minutes and then check again.
  • Set muffins on a cooling rack for 10-15 minutes to cool before serving.
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Shakita

Shakita

The kitchen is the heart of my home. It’s where my recipes meet ingredients to create a special type of authentic dishes that are filled with the flavors of love and laughter. I'm Shakita Huerta, and I welcome you to my website. I hope that as you read my blog, you are inspired to experiment with healthy, sweet and savory meals to create memories in your own kitchen.

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