Healthy Toddler (and adult!) Approved Zucchini Muffins

My mom’s garden is bursting at the seams with zucchini and yellow squash…like seriously — if you want some it’s yours.

So lately, I’ve been trying to find different recipes involving squash, and remembered how much I loved zucchini bread as a kid.  Of course I headed to Running With Spoons blog because a) I’ve made her stuff before and it’s always delicious, b) my baby (ok she’s a toddler now, but I just can’t stop calling her my baby yet) loves it too, and c) Her recipes are healthy and easy.

She had several recipes that called for zucchini, and I decided to make the Zucchini Oat Greek Yogurt Muffins.  I already had everything I needed, which was an added bonus {because we all know running to the store for a few items is no small feat with a toddler}.

I definitely also want to try out her Healthy Double Chocolate Zucchini Muffins as well as this more traditional zucchini bread recipe.

zucchini muffin recipe

Luckily this recipe was pretty easy and quick to throw together so Reese was able to keep herself occupied while I grated and mixed — and then I had her “help” me stir everything together.

easy healthy toddler approved recipe

I’m not gonna lie — I cooked them a little too long (using my mom’s oven which cooks faster than I thought, plus a slight meltdown that needed to be handled just as the timer was going off), but they still turned out delicious and moist.  I definitely recommend this recipe, especially because I feel like I’m getting Reese to eat some veggies she doesn’t know about (plus my husband approved!).

Be sure to head over to her blog for more healthy recipes and if you have any zucchini or yellow squash recipes to share please do! I’d love to hear them!

xx~

Tanisha at LL805

Zucchini Oat Greek Yogurt Muffins:
Prep time: Cook time: 18 mins | Total time: 28 mins
Zucchini-Oat-Greek-Yogurt-Muffins
Author: Amanda @ Running with Spoons
Yields: 12 muffins
Ingredients:
  • 1 cup (120 g) whole wheat pastry flour*
  • 1 cup (80 g) old fashioned rolled oats
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1 cup (225 g) plain Greek yogurt
  • 1/4 cup (80g) honey
  • 2 tbsp (25 g) coconut palm sugar**
  • 2 tsp vanilla extract
  • 1 cup (115 g) shredded zucchini, squeezed of excess liquid***
 Instructions:
  1. Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.
  2. In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, and vanilla, mixing until well combined. Fold in the shredded zucchini.
  4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chocolate chips, if using.
  5. Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
  6. Bake for 18-20 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Notes:
* You can also use all purpose flour or a mix of 1/2 cup (60 g) all purpose and 1/2 cup (60 g) of whole wheat flour.
** You can also use regular cane sugar.
*** I like to place a handful of shredded zucchini between two paper towels and squeeze it over the sink. This drains it of just the right amount of liquid to allow the muffins to cook properly.

Leave a Reply

Your email address will not be published. Required fields are marked *