Whole Wheat Zucchini Muffins With Cinnamon Crumble

Get your fix of cinnamon sugar and sneak some vegetables in there, too
zucchini muffins
Erin Alvarez / The Almond Eater

Zucchini bread it all the rage, so why can’t zucchini muffins be all the rage, too? They’re easier to grab-n-go in the mornings and they taste just the same.

This recipe was contributed by Erin Alvarez of The Almond Eater.

15
Servings
252
Calories Per Serving
Deliver Ingredients

Ingredients

For the muffins

  • 2 Cups whole wheat flour
  • 1/4 Cup brown sugar
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 2 eggs
  • 1/4 Cup coconut oil, melted
  • 1/2 Cup almond milk
  • 1/4 Cup maple syrup
  • 1 Teaspoon vanilla extract
  • 1 1/2 Cup shredded zucchini

For the crumble

  • 1/4 Cup whole wheat flour
  • 3 Tablespoons brown sugar
  • 1/2 Teaspoon cinnamon
  • 3 Tablespoons butter (use dairy free for dairy free option)

Directions

For the muffins

Preheat oven to 350°.

Combine flour, sugar, baking soda, baking powder, and salt in a bowl and set aside.

Next, melt coconut oil in the microwave or over stovetop and set aside, allowing time for it to cool a bit.

In a separate bowl, whisk eggs and then add milk, syrup and vanilla; stir in coconut oil.

Stir wet ingredients into dry ingredients.

Next, grate zucchini with a larger grater into the bowl and stir it in by hand.

Grease a muffin tin (either a regular size 12-cup tin OR a 6-cup jumbo tin like I used) with coconut oil OR use muffin liners and then spoon batter evenly into tins.

For the crumble

Combine flour, sugar and cinnamon together in a small bowl. Add butter to the bowl and use your hands to mix everything together really well.

Sprinkle crumble overtop of muffin batter and then bake the muffins for 20-30 minutes or until a toothpick comes out clean.

Remove from oven, wait a few minutes for the muffins to cool before removing them from the tin.

Enjoy!

Nutritional Facts

Total Fat
6g
9%
Sugar
8g
9%
Saturated Fat
4g
17%
Carbohydrate, by difference
47g
36%
Protein
5g
11%
Vitamin A, RAE
4µg
1%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
40mg
4%
Choline, total
14mg
3%
Fiber, total dietary
7g
28%
Fluoride, F
5µg
0%
Folate, total
46µg
12%
Iron, Fe
7mg
39%
Magnesium, Mg
56mg
18%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
160mg
23%
Selenium, Se
12µg
22%
Sodium, Na
34mg
2%
Water
14g
1%
Zinc, Zn
1mg
13%