Best Whole Wheat Orange Zucchini Muffin Recipes

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ORANGE ZUCCHINI MUFFINS



Orange Zucchini Muffins image

For tender muffins, try this tip: When combining the muffin batter, stir just until dry ingredients are moistened. Overmixing makes muffins less tender. -Chris Snyder, Boulder, Colorado

Provided by Taste of Home

Time 35m

Yield 10 muffins.

Number Of Ingredients 15

1 cup shredded zucchini
1-1/4 cups all-purpose flour
3/4 teaspoon ground nutmeg, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
3/4 cup packed brown sugar
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/2 cup raisins
1 tablespoon sugar

Steps:

  • Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini. , Fill paper-lined muffin cups two-thirds full. Combine sugar and remaining nutmeg; sprinkle over batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 230 calories, Fat 9g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 165mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

WHOLE WHEAT ZUCCHINI MUFFINS



Whole Wheat Zucchini Muffins image

Make and share this Whole Wheat Zucchini Muffins recipe from Food.com.

Provided by tiffaniwin

Categories     Breakfast

Time 40m

Yield 14 Muffins, 14 serving(s)

Number Of Ingredients 10

3 cups fresh zucchini
2/3 cup coconut oil
1 1/4 cups brown sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
1 pinch salt
3 cups whole wheat pastry flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Steps:

  • 1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
  • 2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
  • Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

WHOLE WHEAT ORANGE ZUCCHINI MUFFIN



WHOLE WHEAT ORANGE ZUCCHINI MUFFIN image

Categories     Vegetable     Brunch     Bake     Vegetarian     Muffin

Yield muffins

Number Of Ingredients 11

1 zucchini, shaved into shavings
1 tiny can orange juice
1 C whole wheat flour
1 C confectioners sugar
3 eggs
salt
1/4 C olive oil
baking soda
cinamon
nutmeg
allspice

Steps:

  • Mix everything in a giant bowl and bake at 350 F for about 18 minutes or until the edges of the muffins brown. Makes 12 muffins, or you can also make 2 small cakes.

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