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Zucchini whole grain muffins

Zucchini muffins are very easy to bake and goes well as a breakfast item or as a side to robust soups. Made with whole wheat flour and plenty of zucchini, these muffins have a golden brown hue and are flaky outside with a soft moist interior. A 1-2-3 recipe and comes together in under 30 minutes.
Prep Time10 mins
Cook Time15 mins
Resting Time5 mins
Course: Breakfast
Cuisine: American
Servings: 20 mini muffins

Ingredients

Dry Ingredients -

  • 1 cup Whole wheat flour
  • 1 cup Spelt flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Italian seasoning
  • 1 tsp Hot chilly powder
  • Salt to taste

Wet Ingredients -

  • 1 cup Zucchini shredded, squeezed and patted dry
  • 2 tbsps Olive oil
  • 1 tsp Maple syrup

Instructions

  • Mix all the dry ingredients together and set aside;Mix all the wet ingredients
  • Add the dry mixture little by little to the wet mixture and combine lightly
  • Line a mini muffin pan with muffin cups Scoop the mixture into the muffin pan cups
  • Bake at 450 degrees hot oven for 12 minutes - until tops are light golden 
  • Turn off oven and leave inside for 3 more minutes
  • Remove from oven and rest on counter for 5 minutes