This easy, healthy muffin recipe comes together in under 30 minutes with a sweet and subtle, buttery flavor. Made with less oil and 2 cups of zucchini, kids love them too!
Choosing Zucchini Size varies a lot but it should feel firm and evenly dark green. While scratches are common, it shouldn’t have soft spots. Smaller ones tend to have less or smaller seeds than larger ones.
Muffins are always best served warm, and kids love to eat these up! Pop them in the microwave for 10-15 seconds and enjoy! Store them away when not eating to keep them fresher longer.
You can use a zoodle spiralizer, shredding or chopping blade in a food processor, or a mandolin/large grater.
In a mixing bowl, blend oil, applesauce, and eggs together. Add vanilla, sugar, and brown sugar. Mix until smooth.
In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon together. One cup at a time, add dry mixture to wet and blend.
Using a spoon, stir in the shredded zucchini, raisins, and nuts if you like them.
Spoon batter to ¾ full in muffin tins. Bake for 16-20 minutes or until golden brown. Increase baking time for larger muffins.
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