Olive Oil Zucchini Muffins
These super-soft zucchini muffins are make with heart-healthy olive oil, and just enough brown sugar to taste delectable, without being overpoweringly sweet.
Prep Time10 minutes mins
Cook Time22 minutes mins
Servings: 12
Calories: 204kcal
Author: Anna Chesley
- 2 eggs
- ½ cup olive oil
- 1 cup shredded zucchini
- ½ cup brown sugar
- 2 cups einkorn flour, or all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 teaspoon baking powder
Prehead oven to 325° F. Thoroughly grease muffin tin. (This recipe makes 12 standard sized muffins, or 6 jumbo muffins)
Dump ALL ingredients into a stand mixer, in the order listed. Mix on low speed until throroughly mixed. To mix by hand: Add wet ingredients to a large mixing bowl, and beat well. Add dry ingredients to a small mixing bowl, and stir until well blended. Add dry mixture to wet mixture, and stir until well mixed. Spoon batter into muffin tins.
Bake for 22-25 minutes, or until centers are just set and edges are becoming golden brown. (30-35 minutes for jumbo sized muffins)
Let cool slightly, and serve.
Serving: 1Muffin | Calories: 204kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 64mg | Potassium: 140mg | Fiber: 1g | Sugar: 9g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg