Honey and Olive Oil Zucchini Muffins

Name: Muffin Zucchini Madu dan Minyak Zaitun
Total time: 35 min
Yield: 15 servings
Cuisine: Indonesian
Ingredients: 3 cups grated zucchini (I used about 2 whole zucchini); 2 beaten eggs; 2 teaspoons vanilla; 1 cup olive oil (light or mild tasting); 2/3 cup real maple syrup; 1/3 cup raw honey, softened; 1 1/2 cups whole wheat flour; 1 1/2 cups all purpose flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons cinnamon

These Honey and Olive Oil Zucchini Muffins are made with healthier ingredients and no refined sugar. Super moist and delicious with big puffy tops!

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

15 servings

3 cups grated zucchini (I used about 2 whole zucchini)
2 beaten eggs
2 teaspoons vanilla
1 cup olive oil (light or mild tasting)
2/3 cup real maple syrup
1/3 cup raw honey, softened
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon

Steps

Preheat the oven to 350 degrees. In a mixing bowl, combine the zucchini, eggs, vanilla, olive oil, maple syrup, and honey. Stir gently until mixed; set aside.
In a large mixing bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Stir to combine and make a well in the middle. Pour the wet mixture from step one into the well and stir just a few times until barely combined. Overmixing makes the muffins tough and hard, so I try to limit myself to 15 big around-the-bowl stirs.
Pour the batter in a muffin tin greased with nonstick cooking spray or lined with paper cups. You should be able to get 6-8 jumbo muffins or 15-16 regular sized muffins. Bake for 20 minutes or until the muffins are golden brown and the tops spring back when you press on them.