Healthy Zucchini Raisin Muffins are soft, fluffy and moist. They are slightly golden on the outside with a warm cinnamon raisin flavor on the inside.
Summertime is here in Northwestern Ontario, Canada and that means fresh and delicious garden vegetables. I love when I am able to start harvesting my vegetables because I enjoy incorporating them into my meals and there is nothing like fresh picked vegetables. I could eat handfuls of fresh vegetables everyday with the exception of zucchini. The first few zucchinis from the garden are fantastic but then I start to get tired of them unless of course they are added to baked goods. Healthy Zucchini Raisin Muffins are a great way to use up those extra zucchinis and you can't even taste the zucchini in the muffins! With no added butter or oil, Healthy Zucchini Raisin Muffins make a great breakfast or healthy snack.
Try my Healthy Chocolate Chip Zucchini Bread for another sweet treat made with zucchini.
Ingredients
- Zucchini - you can't even taste the zucchini in these muffins!
- All-purpose flour - I used all-purpose flour for this recipe. I haven't tried this recipe using any other type of flour.
- Baking Soda - Helps the muffins to rise.
- Baking Powder - Gives the muffins a cake like texture.
- Cinnamon - Adds a nice warm flavor.
- Salt - Brings out the flavor of the other ingredients.
- Coconut Sugar - Adds some sweetness.
- Greek Yogurt - Used to replace the oil or butter.
- Eggs - Helps to bind the ingredients together.
- Almond Milk - I used unsweetened vanilla almond milk.
- Vanilla - adds some extra flavor.
- Raisins - You can't have Zucchini Raisin Muffins without the raisins!
See recipe card for quantities.
Instructions
Preheat oven to 350F. Grease a muffin pan with non-stick cooking spray.
Use a grater to shred the zucchini. Set aside.
In a medium size bowl, add flour, baking soda, baking powder, cinnamon and salt. Whisk to combine.
In a large bowl, add coconut sugar, Greek yogurt, eggs, almond milk and vanilla. Whisk to combine.
Add the dry ingredients to the wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
Add zucchini and raisins.
Use a spatula to fold in the zucchini and raisins.
Using a cookie scoop, divide batter evenly into prepared muffin pan.
Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely. Makes 12 muffins.
Hint: Do not overmix the batter. Overmixing the batter will cause the muffins to be dense.
Substitutions
- Almond Milk - I used unsweetened vanilla almond milk for this recipe. You can substitute the almond milk with any type of milk.
- Coconut Sugar - Any type of granulated sugar can be substituted for the coconut sugar.
- Greek Yogurt - I used plain 0%, no sugar added Greek yogurt. You can substitute with 2% or higher or varieties with added sugar. Keep in mind the muffins will be sweeter if you choose a Greek yogurt with added sugars.
Equipment
Silicone Muffin Pan - I used a silicone muffin pan for this recipe because it makes it super easy to pop the muffins out of the pan. You can use a metal non-stick muffin pan but be sure to grease it liberally as the muffins tend to stick.
Cookie Scoop - I used a cookie scoop to divide the batter into the muffin pan. If you do not have a cookie scoop, feel free to use a large spoon.
Storage
Healthy Zucchini Raisin Muffins can be stored in an airtight container or bag for up three days at room temperature.
Healthy Zucchini Raisin Muffins freeze well. Place muffins in a freezer safe container or bag and freeze up to three months. Thaw in the fridge or at room temperature when ready to eat.
Top tip
Do not use muffin liners in the pan! This recipe has very little fat in it so the muffins will easily stick to the liners. I have tried greasing the liners but I find it easier to just grease the pan with some olive oil cooking spray.
FAQ
There is no need to peel the zucchini before shredding it! Just wash the zucchini and start shredding it.
Yes! Each muffin has only 130 calories and 1 gram of fat. They make a great healthy breakfast or on the go snack.
Related
Looking for other recipes like this? Try these:
Recipe
Healthy Zucchini Raisin Muffins
Ingredients
- 1 cup shredded zucchini about 1 small zucchini
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup coconut sugar
- ⅓ cup plain Greek yogurt 0%, no sugar added
- 2 large eggs
- 1 cup almond milk
- 2 teaspoons vanilla
- 1 cup raisins
Instructions
- Preheat oven to 350F. Grease a muffin pan with non-stick cooking spray.
- Use a grater to shred the zucchini. Set aside.
- In a medium size bowl, add flour, baking soda, baking powder, cinnamon and salt. Whisk to combine.
- In a large bowl, add coconut sugar, Greek yogurt, eggs, almond milk and vanilla. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
- Add zucchini and raisins. Use a spatula to fold in the zucchini and raisins.
- Using a cookie scoop, divide batter evenly into prepared muffin pan.
- Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely. Makes 12 muffins.
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