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    Home » Recipes » Snacks

    Honey Spice Zucchini Muffins

    Published: Oct 6, 2021 by Janessa

    Jump to Recipe Print Recipe

    These Honey Spice Zucchini Muffins are full of a cozy mixture of cinnamon, nutmeg, cloves, allspice and ginger and make me think of carrot cake. They are made entirely with whole wheat and are great to pack along as a snack. Or dress them up with a cheesecake filling and streusel topping for a wholesome treat!

    Honey Spice Zucchini Muffins - The Nessy Kitchen

    The Ingredients

    • Whole Wheat Flour- All purpose flour would work as well.
    • Baking Soda
    • Baking Powder
    • Fine Sea Salt
    • Cinnamon, Allspice, Cloves, Nutmeg, Ginger- You can substitute 1 tablespoon of a premixed pumpkin pie or apple pie spice mix.
    • Honey- Maple syrup would work as well. The flavor will be different but still delicious.
    • Coconut Oil- Olive oil or vegetable oil can be used instead.
    • Apple Sauce
    • Vanilla Extract
    • Eggs
    • Zucchini

    The Method

    1. Whisk together dry ingredients.
    2. Mix together wet ingredients.
    3. Combine wet and dry ingredients and fold in zucchini.
    4. Scoop into muffin tins and bake.

    Leftover Storage

    Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

    Honey Spice Zucchini Muffins Variations

    • Top with Streusel- Melt ¼ cup of butter and mix with ¾ cup large flake rolled oats, ¼ cup brown sugar, 1 tablespoon whole wheat flour and ½ teaspoon cinnamon. Spoon crumbly mixture on top of filled muffin liners prior to baking.
    • Add a Cheesecake Filling- Whip together 8 oz cream cheese with 1 egg, 2 tablespoon white sugar and 1 teaspoon vanilla. Fill muffin liner ⅓, add about 1-1.5 tablespoon of cream cheese mixture and then top with additional batter to just below the top of the liner. Baking instructions remain the same.
    • Use some mix ins- Add up to 1 cup of chopped nuts, raisins, white chocolate chips or other favorite mix ins!
    Honey Spice Zucchini Muffins - The Nessy Kitchen
    Muffins with cheesecake filling variation.

    Dietary Notes

    If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:

    • Dairy Free
    • Nut Free
    • Vegetarian

    More Ways to Use Zucchini!

    • Chocolate Zucchini Bread
    • Chocolate Zucchini Muffins (Whole Wheat)
    • Baked Herb Tomato Zucchini
    Honey Spice Zucchini Muffins - The Nessy Kitchen

    Honey Spice Zucchini Muffins

    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 14
    Calories: 158kcal

    Ingredients

    • 2 cups whole wheat flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon allspice
    • ½ teaspoon cloves
    • ½ teaspoon nutmeg
    • ½ teaspoon ginger
    • ½ teaspoon fine sea salt
    • ½ cup honey
    • ⅓ cup coconut oil melted
    • ½ cup apple sauce
    • 1 and ½ teaspoon vanilla extract
    • 2 large eggs
    • 2 cups shredded zucchini
    US Customary - Metric

    Instructions

    • Preheat the oven to 350 F. Line two muffin tins with enough for 14-16 muffins.
    • In a large bowl, whisk together flour, baking soda, baking powder, spices and salt.
    • In a medium bowl, combine honey, coconut oil, apple sauce, eggs and vanilla.
    • Pour the wet ingredients into the dry and mix until just combined. Fold in the zucchini.
    • Fill prepared muffin liners about ¾ full. Bake for 18-20 minutes until a toothpick poked in the center comes out mostly clean or the centers bounce back when lightly pressed.
    • Allow to cool in tins for 5 minutes and then remove to a wire rack and allow to cool completely.

    Notes

    Leftovers
    Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

    Nutrition

    Calories: 158kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 204mg | Potassium: 134mg | Fiber: 2g | Sugar: 11g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
    Did you make this recipe?Let me know what you thought in the comments below!

    More Healthy Snacks!

    • Crispy Baked Sweet Plantains (Plus How to Peel!)
    • Chunky Chocolate Granola
    • Easy Creamy Cashew Queso Dip
    • Healthy Flourless Oatmeal Cookie Bars
    « Cajun Shrimp Rice Skillet
    Borscht »

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    Janessa

    Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

    More about me →

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