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–+ servings

Cranberry Zucchini Muffins

A delicious, easy recipe for your next breakfast or snack, this muffin has both fruits AND veggies in it!
3.75 from 8 votes
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Course: Breakfast, Dessert, Snack
Cuisine: Americana
Keyword: Cranberry zucchini muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12
Calories: 161kcal
Author: Ginger Hultin

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 1 egg or flax egg replacement for a vegan option
  • 1/3 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini
  • 1/2 cup dried cranberries

Instructions

  • Preheat the oven to 350 degrees. In a mixing bowl, blend together the flour, baking powder, baking soda, cinnamon, and salt.
  • In a separate bowl, whisk the coconut oil, syrup, egg, almond milk and vanilla until well combined.
  • Add wet mixture to dry and stir to combine.
  • Fold in the zucchini and cranberries and mix gently until just combined.
  • Pour the batter into 12 lined muffin tins and bake 20-25 minutes until they spring back to the touch on top and are lightly brown.

Nutrition

Serving: 1g | Calories: 161kcal | Carbohydrates: 26.5g | Protein: 2.4g | Fat: 5.2g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 15.5mg | Sodium: 258.3mg | Potassium: 95.8mg | Fiber: 1.5g | Sugar: 13.3g
Tried this recipe?Mention @champagnenutrition