Whole Wheat Zucchini Cranberry Mini Muffins

I am not a baker but I began to experiment with various baked goods more over this past year when my toddler started refusing to eat anything that was not in muffin, bread, or pancake form.  She goes through phases of being slightly less picky, but I’ve gotten into the habit of regularly batch cooking mini muffins that I store in the freezer for a convenient breakfast or snack. I do my best to make healthier versions of traditional muffins by reducing the sugar content and sneaking in vegetables and ingredients that are higher in protein, fiber, and healthy fat.

Ingredients and  instructions overview: 

• Cranberries - I’m a big proponent of eating foods that are local and in season so adding fresh cranberries in this batch of muffins was a no-brainer.  Adds great texture and a little tartness, not to mention a healthy dose of nutrients like vitamin C and antioxidants. Use your food processor to coarsely chop before adding them to a medium bowl. 

• Zucchini - Its mild flavor and high moisture content lends itself as an easy and nutritious addition to baked goods. Use the food processor to roughly chop, then squeeze the excess moisture out with a towel before adding it to the cranberries.

• Orange Zest - The secret ingredient that adds a real pop of flavor as well as vitamins A and C. This is optional but highly recommended if you have a fresh orange lying around. I also add in the juice of the orange for some sweetness, flavor, and moisture.

• Eggs - A boost of protein and fat.  For a vegan version, substitute eggs for ½ cup apple sauce. 

• Avocado Oil - My preferred neutral oil for baking. It has a mild taste and is a great source of monounsaturated fat. 

• Maple Syrup - High in antioxidants and minerals with a caramel-like flavor, I use only ⅓ cup in this already flavor-packed recipe so the muffins are not nearly as sweet as their store-bought counterparts. 

• Vanilla Extract - You can never go wrong with a hint of vanilla to round out the fruit-forward flavor of these muffins. 

• Whole wheat flour - I have been really happy with Jovial Organic Whole Wheat Einkhorn Flour for its slight nutty flavor and lightness in baked goods. Plus, it’s higher in protein, fiber and other nutrients and easier on digestion than conventional white flour.

• Rolled Oats - Since I’m already using the food processor for the cranberries and zucchini, I decided to process the oats into a course flour for a nice, chewy texture and little boost of vitamins, minerals, fiber, and protein. 

• Baking Soda

• Baking Powder

• Cinnamon

• Salt

Blend all the wet ingredients together, then add the dry, stirring until just combined. I use a 1 1/2 inch cookie dropper to divide the batter evenly throughout a greased mini-muffin tin and bake 15-18 minutes. Let cool for 2-3 minutes in the pan before transferring to a wire rack to cool completely before storing.

Best served warm on their own, or topped with some nut butter, jam, or cream cheese. Happy baking, let me know what you think!

Yield: 24

Author: Sara Box Kendall

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Whole Wheat Zucchini Cranberry Mini Muffins

These mini muffins are packed with whole grains, zucchini, zesty cranberries, and a touch of sweetness for a nutritious and toddler-approved breakfast or snack!

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 1 cup grated or roughly chopped zucchini, squeezed dry
• 3/4 cup finely chopped fresh cranberries
• 1 Tablespoon orange zest, optional
• Juice from 1 small orange, about 1/4 cup.
• 2 eggs
• 1/2 cup avocado oil
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats, blended into a course flour
• 1 1/2 cups whole wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine grain salt

Instructions

1. Preheat oven to 375° F and grease a mini muffin tin, alternatively you can use mini muffin liners.
2. Use a food processor to coarsely chop the cranberries, then add them to a medium bowl.
3. Add the zucchini to the processor and pulse until coarsely chopped. Use a towel to squeeze out the liquid before adding the zucchini to the cranberries along with the orange juice, orange zest, eggs, avocado oil, maple syrup, and vanilla extract; stir to combine.
4. Use the food processor to blend the rolled oats into a course flour, then add it to the wet ingredients along with the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir until combined.
5. Divide the batter among the prepared muffin tin, filling each cup with about 1 1/2 tablespoons of batter. For less hassle, use a cookie dropper. Bake for 15-18 minutes until a toothpick inserted into the center comes out clean.
6. Allow muffins to rest in the tin for 2-3 minutes before transferring them to a wire rack to cool completely.

Notes

• Serve plain, or top with a little butter, yogurt, cream cheese, nut butter, jam, or applesauce.
• Store leftovers in an airtight container in the fridge for up to 3 days, or the freezer for up to 3 months.

Nutrition Facts

Calories

90.06

Fat

5.21

Sat. Fat

0.69

Carbs

9.66

Fiber

1.22

Net carbs

8.43

Sugar

2.4

Protein

1.74

Sodium

77.04

Cholesterol

13.64