Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 cup avocado oil or vegetable oil
- 1/4 cup unsalted butter melted and cooled
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla
- 2 cups grated zucchini
- Coarse sugar for sprinkling on top of the muffins optional
Instructions
- Preheat the oven to 425° F. Line a 12-cup muffin pan with parchment paper liners or spray with cooking spray.
- In a large bowl, mix the all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, cinnamon, and allspice.
- In another bowl, whisk together the oil, melted butter, brown sugar, granulated sugar, eggs, vanilla, and grated zucchini until well combined.
- Combine the wet and dry ingredients using a rubber spatula until just mixed, avoiding overmixing.
- Scoop the batter evenly into the prepared muffin pan. Optionally sprinkle coarse sugar on top.
- Bake for 5 minutes at 425° F, then lower the temperature to 350° F and continue baking for 12-15 minutes, checking with a toothpick for doneness.
- Allow the muffins to cool for 5 minutes in the pan before transferring to a wire rack. Serve warm or let cool completely if freezing.
Notes
For a healthier option, use all white whole wheat flour instead of all-purpose flour.
These muffins freeze well; store them in an airtight container for up to 3 months.
Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg