Do you know what muffins signify in our house? Busy-ness! Who would have thought that I would crave the day when I was making muffins for my busy family. We’re not full blown busy yet, but we’re getting there. There are after school meetings, playing outside, track practice, and soon 2/3 of my kiddos will be back at it with swim team practice. I can almost feel my tired feet right now.
I needed to make muffins today. I needed the feeling that muffins give me when I have 12 snacks (really 6, because my kids double fist this kind of stuff) ready to go without the kids ravaging the fridge or snacky snack foods. My muffins are made with a blend of whole wheat/white flour and always always always have a fruit or vegetable component. That’s right, I said vegetable.
Whether it’s blueberry, apple, pumpkin, or zucchini, muffins are super versatile and I love that. My recipe is designed to be able to support 1 cup of fruit or vegetable add ins. So, it’s not going to give you an entire serving of fruit with each muffin, but it’s a start.
Sometimes I’ll whip up a quick streusel and add that to the top. That sounds fancy doesn’t it? It’s not really, it’s just oats, flour, and butter smashed together and added to the top of the muffin before it goes in the oven. It just adds a little something extra. And if we’re being honest, I really like to add some mini chocolate chips – and they have to be the minis, regular sized chocolate chips are just too big and overwhelming in muffins.
I know zucchini overload season is almost upon us, so I have no doubt that you will start looking for zucchini recipes very soon. Keep this one on standby because you’re going to want to try these at least once.Print
1 cup packed shredded zucchini
1/3 cup canola oil
1 large egg
1/2 cup 2% milk or plant based milk (both work well)
1/3 cup granulated sugar
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon table salt
2 teaspoons baking powder
1/4 cup mini chocolate chips
Light Streusel Topping
2 tablespoons softened unsalted butter
2 tablespoons all purpose flour
2 tablespoons rolled oats
2 tablespoons mini chocolate chips
Preheat oven to 400°F and line a 12 cup muffin tin with liners or spray with non-stick cooking spray
In a large bowl, add shredded zucchini, oil, egg, milk and sugar – whisk to combine
On top of the wet ingreidents, add flours, salt, and baking powder, give it a little stir on top and then stir into wet ingredients. Stir in chocolate chips
Fill each muffin cup 2/3 of the way with batter.
In a small bowl, add streusel ingredients and mix together with fingers or a fork – divide evenly and sprinkle on top of the muffin batter.
Bake for 20-25 minutes or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.