Whole Wheat Zucchini Muffins With Cinnamon Crumble

Whole Wheat Zucchini Muffins With Cinnamon Crumble
4.7 from 3 ratings
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.
zucchini muffins
  • 2 cup 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
  • 1/4 cup whole wheat flour
  • 3 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoon butter (use dairy free for dairy free option)
  1. Preheat oven to 350°.
  2. Combine flour, sugar, baking soda, baking powder, and salt in a bowl and set aside.
  3. Next, melt coconut oil in the microwave or over stovetop and set aside, allowing time for it to cool a bit.
  4. In a separate bowl, whisk eggs and then add milk, syrup and vanilla; stir in coconut oil.
  5. Stir wet ingredients into dry ingredients.
  6. Next, grate zucchini with a larger grater into the bowl and stir it in by hand.
  7. 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.
  8. 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.
  9. Sprinkle crumble overtop of muffin batter and then bake the muffins for 20-30 minutes or until a toothpick comes out clean.
  10. Remove from oven, wait a few minutes for the muffins to cool before removing them from the tin.
  11. Enjoy!