I skipped the topping and replaced the white flour with whole wheat flour. The muffins were very moist and delicious. I will definitely be making these again.
Just made these tonight! They were easy to make and came out so moist and flavorful! I didn't change anything in the recipe.
Love these! I use applesauce and mashed banana (no sugar), 1/4 c. olive oil, no egg and used 2 cups white whole wheat flour. And I use muffin top pans. They come out great! It makes 10 muffin tops. After cooling on a rack, I place them on a baking sheet and freeze them. Then into a zip baggie. Sometimes I nuke for maybe 20 secs. (or not). Just pop one into the toaster, then top with a little light butter, and maybe a drizzle of honey. Divine!! Great for breakfast
Just wondering why the sugar content per serving isn't included in this and other recipes. This is important to me since I have to watch my sugar intake. I will try these and replace some of the sugar with Stevia. They look delicious.
When you freeze the uncooked batter, do you thaw it before baking?
Gracias por compartir tu receta, muy rica y saludable, I'm sorry but I don't speak english, only I can read it.
My only substitution was to use almond milk in place of the skim milk, as it's what I usually have in the fridge. These were super easy and came out great. I'd add walnuts or chocolate chips next time to change them up.
Oh, these are sooo good! I doubled the recipe, but forgot to double the white flour. Oops! They needed a couple more minutes in the oven, but came out super moist and a little sticky. :)I used apple sauce instead of oil, and added just a tiny hint of ginger, cloves, nutmeg, and allspice. Cranberries would make these more tart, but they are the perfect level of sweet.
I had zucchini to use up and ran into this recipe. Yummy, healthy and east to whip together. I doubled the zucchini in mine as I wanted to use it up. I would definitely try adding cranberries next time as other reviewers suggested.
Sooo good;-). Skipped the cinnamon sugar topping, used organic, cold pressed, coconut oil in place of canola oil and organic coconut palm sugar in place of white sugar.
YES! These muffins are absolutely fantastic. I recently started watching my daily calories and needed to find a recipe for zucchini bread/muffins because my old recipe had 1 cup of oil! I typically am not a fan of baked goods with whole wheat flour, but these muffins are great! They taste nearly identical to my old recipe and are so much healthier! My new go to zucchini bread/muffin recipe! I will not go back! I easily tripled the recipe and froze the unbaked batter in foil muffin tins. Now when I want some muffins, I just pull out a tray of 6 and bake them! I did not add the cinnamon/sugar mixture to the top. Instead I added chopped pecans as a topping for 1/2 of the muffins.
Sounds like a wonderful recipe. I was wondering what you could suggest in place of honey since I'm planning on serving this for kids under one years old?
I accidentally baked these a bit too long, and they were STILL delicious. I can only imagine how moist they would have been if I'd been able to get them out at the right time. We did a double batch, half with chocolate chips. Both were big hits with the kids.
Like everyone else, we thought these were delicious. I used only a couple of tablespoons of brown sugar, almond milk and didn't put anything on top. They were just sweet enough for my tastebuds, and my husband loved them. I don't think he even realized they had zucchini in them! Definitely a keeper!
These are great! Very moist, and the cinnamon flavor is fantastic. I did not make any modifications.
WOW!!! These are great. Very moist. I came out with 11 muffins instead of 12. Also I switched the sugar to 2/3 cup No Calorie Splenda, added 1/2 tsp allspice, 1 tsp vanilla, and I switched the oil to olive oil. Next time I make these I am going to switch the oil to applesauce. I also added in extra zucchini. My husband liked them. Thought they would be a good on the go breakfast. They are not to sweet, but just sweet enough.
I love zucchini. These were awesome. Great flavor; moist and addicting! Would not change a thing. Just maybe double the recipe! :)
Great recipe! My son loved them! Could use a little less sugar & a little more zucchini.
very moist and just sweet enough! I added 1/2 C granola run through a blender - added 1/2 to cinn/sugar topping and 1/2 in flour mixture. great way to add a taste of granola without tons of extra calories.
These are amazing!!! I made modifications based on reviews and personal preference: **1 1/3 cup of white whole wheat flour and 1/3 cup all-purpose. (Next time, I will try all whole wheat flour. I'm sure it will be fine.) **oil instead of canola oil (be sure that it's melted and room temperature) **whole milk instead of skim **1 1/4 tsp cinnamon **1/4 tsp nutmeg **1/4 tsp ground clove **1 tsp vanilla extract **Approx 1/4 cup chopped walnuts **Did not add cinnamon-sugar on top. I had enough batter for 12 normal sized muffins. I'm not sure why others fell short. Maybe because i used more zucchini than recipe called for -- I used most of a medium zucchini and didn't measure it; it looked like like a little more than 1 1/2 cups.
These muffins are magical. So delicious. Perfect texture, perfect flavor. I used whole wheat white flour and wheat germ, I changed the white sugar to brown, doubled the cinnamon, and added a bit of allspice. I also used a blood orange infused olive oil for the canola, added vanilla, and some mini cinnamon chips. I blogged the whole thing here: http://bakingadventuresinamessykitchen.com/kathies-zucchini-muffins/. I love these.
I doubled the recipe, used white whole wheat flour, unbleached all purpose, cane sugar and coconut oil (all of those were what I had on hand) and added the raisins/walnuts (3/4 cup each). These came out great. I forgot the "topping" step- so I threw some ground flax seed on them last minute (usually I add it in my baked good- but forgot!).. great on the go breakfast for the first day of school tomorrow (and I froze a ton of mini-muffins for my daughters breakfast/lunch). The recipe with my ingredients made 24 regular muffins (crown came just to top of liner), and 32 mini-muffins. I have every confidence that the recipe would have been great if followed perfectly- but I didn't have the ingredients all on hand- even with my substitutions I'd give it 5 stars!
This is a great recipe! I used cane sugar, coconut oil, and almond milk as replacement. So moist and flavorful - highly recommend.
healthy zucchini muffins at it's best! i've been searching for a recipe like this one, thanks so much for sharing, they are to die for ;)
Absolutely love these! Especially since my kid avoids any green food (just to be extra sneaky, I peel the zucchini). As a nice option I added 1/4 C almond meal for part of the flours to add some protein. Also, I ran out of honey when I made them recently and easily substituted maple syrup. In a convection oven, I baked at 375 for 15 minutes. Super moist, super yummy!
This was not good! I only tried it because it had 5 stars and so I thought it must be good. They were horrible! They were not sweet at all and tasted like dirt.
I made the recipe as stated but used buttermilk instead of regular milk and I added more spices because we love cinnamon, cloves, nutmeg, allspice and ginger. I got 9 HUGE muffins. I then made the recipe with the cocoa as one of the reviewers suggested. AGAIN I used buttermilk and just added cinnamon this time. YUMMY!!! Everything is in the freezer for later use. I did not find either of these dry or without flavor.
My boyfriend ate two in a row and asked for a third. This after complaining that I was ruining muffins by putting zucchini in them!
These were good, but a little bit dry. They tasted well, very healthy. As other users suggested, I would add some additional cinnamon and maybe some nutmeg or cloves. Raisins or nuts may also be nice to give them a bit more flavor.
These are wonderful! Made them into mini-muffins. I added 1 tsp of vanilla, subbed olive oil, used coconut milk (we're dairy free), and added 1/2 cup milled flax seed. My kids LOVE them. Freeze well for a quick on the go breakfast!
These are delicious! Accidentally switched the amounts ofthe baking soda/baking powder but still came out great. Added clove, nutmeg and craisins. Subbed applesauce for oil and they were very moist. Great recipe!
Great recipe - I made the following changes: heaping tsp. cinnamon, 1/4 tsp. cloves, 1/4 tsp. nutmeg, 1/2 tsp. allspice, added a splash of vanilla to liquid mixture, and used turbinado sugar with cinnamon for topping. I also made 9 muffins instead of 12 puny ones! I have two 12-muffin tins and one is much more shallow than the newer one, so if I used the shallow tin I could probably eke out 12 muffins but they would be small. One medium zucchini was just right, and this was quick and easy, so I would definitely put into my rotation. I agree with other reviews, nuts, lemon zest and/or some golden raisins or dried cranberries would be a nice touch as well.
These muffins are so delish I will be making them for my family and friends frequently. My subs were: 1/4 C Splenda for the sugar, 3 Tbsps sugar-free applesauce for the oil, 1 C brown rice flour for the whole wheat flour, 1/2 C vanilla Silk for the milk plus I added 1/2 tsp cinnamon and 1 Tbsp orange zest. I want to try using egg white protein powder with water as a sub for the egg next. It's been a challenge incorporating nutritional needs and limitations of everyone in this recipe but the result was absolutely worth it! Thanks, Kathy for a great recipe. I'll definitely return to this site again and again and . . . Peg
These little muffins were easy to toss together and tasted very nice. They were yummy & healthy - I do wish they had a bit more "oomph" to them, as they are fairly bland as is. Perhaps adding in additional spices (allspice, nutmeg, etc) would punch it up a bit.
A bit sweet for me, and the next time I make them I'll cut the sugar (maybe even by half). But the texture and flavor is wonderful. I did add 1 TB ground flaxseed and a 1/2 tsp. of allspice for added zing. Chopped walnuts or pecans would also be a good addition.
I loved these muffins. I used squash instead of zucchini and added pine nuts. I used regular flour instead of wheat because I didnt have any wheat on hand. Very moist and my 5 year old loves them!
This recipe is fantastic. I make it constantly, 2 batches and freeze them. We have them for breakfast often. My husband is a Type 1 diabetic and I don't add the sugar on top to keep the carbs down. Otherwise make as written. Had house guests recently and they agreed these are wonderful.
This is quite possibly the best healthy muffins in the world! My husband likes them topped with chopped pecans. I like mini choc chips on my muffins. Great to add different toppings before you bake so you have several different options.
Delicious! Added a few extras, orange zest, some flax seed, wheat bran, mini-chocolate chips and chopped pecans on top. Nice and moist, a great on the go breakfast muffin!
Dang, these are good muffins! I agree with the other reviewers that these are delicious and moist, without being too sweet. I followed the recipe pretty exactly (did substitute soy milk), but doubled it so that I would have some for the freezer. Thanks, Kathie, whoever you are!
These were delicious! And I especially loved the cinnamon sugar topping. I added a little ground flaxseed to give it a boost.
So I have to admit that I changed this to chocolate zucchini muffins and added 2 tablespoons cocoa powder and a half cup chocolate chips but everything else I left the same. WOW they turned out amazing. They were very moist and flavorful. Highly recommend; next time I will try without the chocolate. ;)
Great recipe! I don't think it needs the cinnamon sugar on the top because the muffins are sweet as-is. I added dried cranberries this time as Kathie suggested and topped half the batch with toasted walnuts. I brought them into work last time and my coworkers loved them. I got a dozen each time I've made them. Very quick and easy!
Very tasty. The kids and I are trying them out just now - we made a double batch and cooked half of them as mini muffins (cooked for 8 or 9 minutes) and the other half as regular-size muffins, and there was plenty of batter for 12 regular and 24 mini muffins (all nicely domed). They are moist and sweet (I used a little less sugar than called for - maybe 1/2 cup minus 1 Tbsp for a single recipe) and have a nice, not over-powering cinnamon flavor. I'm bringing them for preschool snack tomorrow, and I would definitely make them again.
These were outrageous, good consistency, good flavor, but I only got 8 instead of 12.
I followed the recipe exactly and the muffins came out perfect. Very yummy!
These are really easy to make and very tasty! They also freeze well. A keeper!
These were good and SUPER-easy to make..quick too! The only suggestion I have is if you have picky kids -- peel the zucchini before you shred them. My son was SURE the green flecks were parsley and was pretty hard to convince to eat them.
I didn't have whole wheat flour on hand so instead, I upped the all purpose flour to 1 cup and used 2/3 cup of wheat bran. I also added a handful of chopped walnuts for some crunch. Otherwise, I followed the recipe exactly as written and these came out amazingly well! I ended up with 9 muffins, rather than 12, but I wanted them to be a little larger. They are moist and very flavorful - almost like carrot cake, but less dense (I guess more similar to banana bread). I think the amount of sugar is perfect - not too sweet, but just sweet enough. The cinnamon-sugar topping really adds a nice touch. I'll definitely be making these again.
My family loved these! My 3 year old thought it was dessert. I added 1/4 cup walnuts and 1/4 cup golden raisins. I used all whole wheat flour minus 2 tablespoons then added two tablespoons wheat germ. These are perfect for a quick breakfast or a healthy snack for the kids.
I made this recipe with dark brown sugar (which I should have sifted) and buckwheat honey, and they came out with a distinct moist honey taste which is just lovely! I think I would add walnuts or raisins next time.
Excellent muffins! 1 medium zucchini was perfect. I even modified them (totally replacing the egg w/a substitute b/c my son is allergic to eggs) and they came out great. Took them to the beach to share w/the family - after my 2 sons had 3 each, everyone else got to taste them! I am about to mix up a batch right now!
these were so light and tender you would never know they were made with whole wheat flour. I followed with recipe exactly and these were so full of flavor DH thought they were the best and he can be picky
I made some mods, but it's a great base recipe! I used 1/3cup carrots instead of all zucchini (both squeezed out a bit), replaced the oil with apple sauce, and sub'd agave nectar for the honey (straight) and sugar (used only 1/4cup agave and also reduced the milk to 1/3cup - also baked on only 375 for 15 mins). Oh, I also used 0.5oz wheat bran and 0.5oz flaxseed powder and only 2oz white flower to boost the nutrition. Added a 1/4cup of almonds and 1/3cup of raisins. They came out awesome, I'll make these again for sure.
These were quite good. I increased the recipe by half to make the muffins larger and added 1/3 cup of chopped walnuts. I also used all fresh-milled white wheat flour and replaced the white sugar with granulated honey and they turned out fine. I did use granulated sugar on top and it added a nice touch. They rose attractively with nice round tops, and even my husband, who doesn't like zucchini, ate them without complaint!
QUITE good--we will definitely make these again! They benefited from a teaspoon of vanilla and I used turbinado sugar on top--wasn't worth it, as it just got sticky and melty, not crunchy.