My zucchini is going crazy you guys!!!
For those of you that follow me on Instagram, you know what I’m talking about. I planted six plants assuming none of them would work because I’ve never been able to grow zucchini before; and not only did they all work, but they are incredibly prolific. I am pulling on average one to three zucchini a day!
So all things zucchini coming at you for awhile, sorry not sorry.
I started out with chocolate cake, because, well, chocolate cake. But today I have switched gears and I’m offering you this healthy zucchini muffin recipe. Honestly, this has become our go to breakfast muffin because it truly gives so much of what you need to start the day and we generally suck at eating breakfast; so this makes it easy on us.
- 11/2 cups grated zucchini
- 1 cup grated carrot
- 1 cup grated apple
- 1/2 cup dried cranberries
- 2/3 cup chopped pecans
- 1 tbsp fresh lemon juice
- 1/4 cup coconut oil, room temperature
- 1/2 cup maple syrup, room temperature
- 1 tsp vanilla
- 2 chia eggs*
- 2 cups whole wheat flour (you can use regular all purpose flour or a good gluten-free flour as well)
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- Preheat oven to 425F and line your muffin pans.
- Make the chia eggs as above and set aside.
- In a large bowl mix together the zucchini, carrot, apple, dried cranberries, pecans and lemon juice. Toss until combined and set aside.
- In another medium sized bowl, combine the whole wheat flour, baking soda, baking powder, salt, cinnamon and nutmeg and stir together until well mixed.
- Using a stand mixer with the paddle attachment (or you can easily mix by hand), cream together the coconut oil and maple syrup. Then add the vanilla and the chia eggs and mix until combined.
- Add the veggies to the wet ingredients and stir until incorporated. Then add the dry ingredients a 1/2 cup at a time, while mixing on low speed. Be careful not to overmix, as you don’t want the batter to get too dense, especially with all those veggies.
- Pour batter into your prepared pans leaving about 1/4 of the top available for the muffins to expand. Bake at 425F for 10 minutes, then turn the temperature down to 375F and bake for another 8-10 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Remove from oven and let cool. Muffins can be kept in an airtight container on the counter for 2-3 days or in the fridge for 5 days. You may also freeze the muffins for 3 months.
To make one chia egg, mix one tbsp of chia seeds with 3 tbsp of warm water, stir until all the chia seeds have been mixed and coated with water. Let sit for about 10 minutes.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 230mgCarbohydrates: 24gFiber: 4gSugar: 11gProtein: 4g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
If you’re interested in using the square pan that I use, I have linked it here. It is one of my favourite pans. I use it for muffins, brownies, mini cakes and more.
If you don’t want to use pecans or nuts – you can either just remove them altogether or substitute with coconut, pumpkin seeds or sunflower seeds. If you do like nuts, walnuts would also make a perfect sub.
Not only are these muffins healthy and vegan, but they are delicious and whole family approved. Plus, it’s an especially great way to pack some veggies in for those in your family that might not love eating them as is.
If you love muffins you might also want to try these ones:
If you make these muffins, please let me know what you think; you can comment here or post your picture on Instagram and tag me @mysweetmess and #mysweetmess.
Till the next recipe,