This is a delicious, light and fluffy Cinnamon Zucchini Muffin recipe. Using shredded zucchini is a great way to include extra vegetables in your morning breakfast.
We had a lovely weekend hanging out with friends at a neighborhood party, a local park and an early dinner outdoors on Sunday. I chopped my hair for the new season and I’m ready to embrace all things summer.
Baking with summer produce is at the top of my list. I made a batch of Cinnamon Zucchini Muffins on Saturday morning, inspired by my last post on zucchini noodle recipes. I don’t know why I was previously intimidated by zucchini muffins – chopped zucchini is so easy to bake with. If you have a spiralizer, the easiest thing to do is spiralize a zucchini and chop the spirals into small pieces. This took less than 5 minutes. You can also use a shredder instead of a spiralizer.
These Cinnamon Zucchini Muffins are made healthier by incorporating almond flour, yogurt, and mashed banana.
I topped each Cinnamon Zucchini Muffin with a light sprinkle of cinnamon-sugar before baking, which isn’t required but highly recommended.
We aren’t growing zucchini in our raised garden bed this year but buying it every week at the grocery store instead. I’ll be making another match of these muffins ASAP.
Cinnamon Zucchini Muffins
A healthy breakfast recipe using spiralized zucchini.
Ingredients
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1 egg
- 1 banana {mashed}
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1/4 cup plain yogurt
- 1 medium zucchini {shredded}
- 1 tbsp ground cinnamon
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Muffing Topping
- 1 tsp sugar
- 1/2 tsp ground cinnamon
Instructions
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Preheat oven to 350 degrees.
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Shred a zucchini and use a paper towel to soak up the water. Mix wet ingredients – shredded zucchini, mashed banana, oil, yogurt, egg, and vanilla extract.
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Mix dry ingredients in a separate bowl – flours, sugar, cinnamon, baking soda, baking powder, and salt.
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Add dry ingredients to the wet ingredients and mix until combined.
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Add batter to lined muffin tins and top each muffin with a sprinkle of cinnamon-sugar.
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Bake for 20-22 minutes.
Looking for more muffin recipes? Try my:
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I’m Celia. I live in the Chicago area. I'm a mama of two, runner, business owner and former Iowan. My blog includes recipes, fitness and travel posts, and stories about Chicago.
Can you use plain Greek yogurt? If using all I have is self rising flour instead of all purpose can I just omit the baking powder and soda?