Greyson has been obsessed with zucchini muffins for the past year. He eats one or two for breakfast at least 4 days a week. Maybe obsession is an understatement? I always try to have some on hand for his breakfast and these freeze very well, so I can make a full or double batch at a time. I also like that he is able to get at least veggies in his system in the morning, even if it’s in the form of a muffin. These muffins are very easy to make, especially if you have a food processor, and are oh so yummy. I love that he can help me make them, too!
My favorite part about this recipe is that it is very forgiving. I put all of the ingredients in one bowl and just mix them up. I don’t do anything special! If you are gluten free, you can also make these muffins using 1-1 gluten free flour. They taste just as good.
The best recipe I’ve found is from allrecipes.com. It’s technically a zucchini bread recipe, so I adjust the bake time in order to make the muffins. I also reduce the amount of sugar in the recipe which I’ll note below. (the original recipe calls for over two cups of sugar.) Here’s my version of the recipe:
Notes:
-To make the muffins, I fill each tin up about 3/4 of the way with muffin batter. I don’t use a liner or any spray in the tins. To take them out of the muffin tins, I let them cool completely and then wiggle them side to side and they come out fine. I don’t use liners because I make them so often and would be going through so many each month, but you could easily use liners if you wanted to.
-Personally, I think the original recipe calls for too much sugar. I cut the sugar down to one cup and I think they taste just as good. You can adjust the sugar content to your liking.
-The worst thing you can do to these muffins is overcook them. I set the oven timer for 10 minutes and then check at 2 minute intervals to make sure that a knife or toothpicks comes out clean and the muffins are set, but they are not overcooked.
Let me know if you end up making them!
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