Healthy Zucchini Muffin Recipe

I’ve modified the recipe I posted previously, added more zucchini and reduced the amount of sugar, so it’s healthier and the results are so much better! I’m really pleased with the way these turned out. Better tasting and better for you! Now that’s my kind of dessert! Actually, you could eat these muffins any time… they make a good snack (perfect for kid’s lunch boxes – get some extra vegies into them without them realizing), if you’re like me and can’t eat a lot first thing in the morning they are lovely for breakfast with your morning coffee or tea. So without further ado, here’s the recipe…

Ingredients:
3 eggs
1 cup vegetable oil *see below for healthier variation
1 cup soft brown sugar
3 cups grated zucchini
2 teas vanilla
1-1/2 cup wholemeal flour
1-1/2 cup all-purpose flour
1 teas salt
1 teas baking soda
1 teas baking powder
1 T ground cinnamon
1/2 cup chopped walnuts or pecans (optional)

Instructions:
Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.

Mix together the remaining dry ingredients, except nuts until they are thoroughly blended.

Add the dry ingredients to the first mixture, stir just enough to blend everything together. Stir in walnuts.

Spoon the batter into lightly oiled muffin tins, filling 3/4 of the muffin cup. Bake at 175C (325F) for about 20 minutes or until done. To check if they are done, insert a clean toothpick, skewer or wooden matchstick into the center of a muffin. If it comes out clean, they’re done.

Healthy Zucchini Muffin Recipe

Cool and serve. Can be refrigerated for a few days (the flavor seems even nicer the next day), eaten warm from the oven, or wrap and freeze them.

Makes 24 small muffins.

* Variation for even healthier zucchini muffins:

Allie, one of our readers, has this excellent suggestion for an even healthier variation. (I bet it’s even yummier too!)

I also modified the fat; instead of 1 cup oil I did 1/2 cup oil and 1/2 cup applesauce. It didn’t change the taste, but it was a little moister and healthier. This is also a great trick for brownies! ~ Allie

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Cheesy Egg Muffins with Mushroom, Courgette, & Spinach

I’ve been waiting and waiting, but our chickens aren’t laying much at the moment – either that or they’ve set up yet another secret nest for us to discover (either that or someone will come back with a bunch of chicks in a few weeks). We went to the local vegie shop yesterday and I got a tray of free range eggs, in anticipation of making this recipe. Well, today was the day! Let me tell you, they don’t disappoint!

Here’s my version of these delicious egg muffins…

Ingredients:
6 eggs
2 T water
1 teas Herbamare ® Herb Seasoning Salt
1 medium courgette, deseeded
3-4 large spinach leaves
1 large mushroom
1 cup finely grated cheese (approx)
12 cup silicone muffin tray

Instructions:
Preheat oven to 375F/190C. Spray muffin tray with olive oil spray.

How to deseed a courgette

Deseed the courgette. This is a trick I learned from Suzi who writes The Cook’s Cupboard, I love courgette raw but I didn’t fancy cooked courgette much until I tasted it prepared this way. You know how the seeds and the bit in the center goes all mushy and tastes a bit sour? That’s the part I didn’t like. Here’s how you avoid it. Cut the courgette in quarters lengthwise. Draw a paring knife down the length of each quarter, slicing off the ridge of seeds. You don’t have to get all the seeds, just slice off about the first 5mm (1/4 inch) and that should be enough. Make adjustments if you have really big seeds.

Cut the quarters of courgette into thin slices. Finely dice the spinach and mushroom.

Distribute the vegetables evenly into the muffin cups. Add grated cheese into each muffin cups. You want to aim to just about fill the muffin cups slightly below the top.

In a 2-cup measuring cup with pour spout, break the eggs, add the herb salt and 2 T water. Beat well.

Egg Muffins Ready to Cook

Carefully pour the egg mixture into the muffin tins, until it nearly fills each cup. It may look like there’s not going to be enough room for the egg, but don’t worry it will flow into all the spaces between the other ingredients.

Put into the oven with plenty of room above them, the muffins will rise up out of the cups while cooking. Bake for 25-35 minutes, until golden brown. The muffins will drop down to the size of the muffin cups when you take them out.

These cheesy vegetable egg muffins are delicious eaten warm or cold. Kalyn says they freeze well too, just wait until they cool, put them in bags and pop them into your freezer.

Makes 12 muffins.

Related posts:

1. Healthier Sweet Zucchini Muffins Recipe I’ve modified the recipe I posted previously, added more zucchini and reduced the amount of sugar, so it’s healthier and the results are so much better! I’m really pleased with...
2. Cheesy Asparagus Muffins These quick and easy cheesy asparagus muffins are excellent for morning tea or a light lunch with salad or soup. Ingredients: 1-1/2 cups self-raising wholemeal flour 1-1/2 cups grated cheese...
3. Zucchini Bread Muffins While I’m trying to cut back on sweets and baked goods, occasionally I still indulge in something sweet. When I do, I figure it might as well be with something...