Healthy Zucchini Muffins {and Toddler Friendly!}

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Healthy Zucchini Muffins {and Toddler Friendly!}

These Healthy Zucchini Muffins (Toddler Friendly) are soft, lightly sweet, and made with wholesome ingredients. A nutritious, easy breakfast or snack perfect for kids and toddlers.

Prep Time15

Course: Bread, Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 156kcal

Author: Taylor Ellingson

Ingredients

2 cups white whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 large egg
½ cup maple syrup or agave
⅔ cup milk I used unsweetened vanilla almond milk
¼ cup coconut oil measured in the melted state
1 teaspoon pure vanilla extract
1 ¾ cups shredded zucchini with the majority of the excess liquid squeezed out

Instructions

Preheat oven to 350 degrees F.
Spray muffin tin with cooking spray, or place liners in muffin tin.
In medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt, and stir well to combine.
In large bowl, whisk together egg, maple syrup, milk, coconut oil, and vanilla until well combined.
Stir in flour mixture until just combined.
Fold in shredded zucchini.
Fill muffin pan ¾ of the way full.
Bake in preheated oven for 16-18 minutes, until muffins are slightly golden and toothpick comes out with just a few crumbs.
Cool completely.
Serve and enjoy!

Nutrition