Healthy Zucchini Raisin Muffins

A healthy zucchini raisin muffin on a white plate in the foreground, with a metal rack of muffins, a zucchini, and a bowl of raisins in the background.

5 from 1 vote

Healthy Zucchini Raisin Muffins

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.

Prep Time15

Cook Time20

Total Time35

Servings:

Calories: 130kcal

Author: Christine

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.

Notes

Do not overmix the batter. Overmixing the batter will cause the muffins to be dense.

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.

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.

Nutrition