The fluffiest zucchini muffins were first prepared a few days ago and were quite beloved by the little hands. They have an amazing aroma, and simple ingredients, are dairy free, and in just 10 minutes of your time, these muffins will become your little ones’ favourite snack for school, the stroll, or simply their breakfast. If you want them to be loved by your own little hands as well, go ahead and make them! JUMP TO RECIPE
What we are going to need
The basics
- Zucchini. Summer vegetable that’s just going out of season. In this recipe, you’ll grate them first and weigh them later. The grated zucchini will be added to the recipe right away with all of its fluids, no squeezing required. Isn’t it amazing?
- Eggs. I always write that it’s good to prefer organic or free-range eggs if you don’t have eggs of your own or your home village.
- Olive oil. We all have it in our kitchens, and it couldn’t be missing from this recipe.
- Flour. I added all-purpose flour, but I’ve also made it with emmer wheat flour and they’re equally tasty and even more nutritious.
- Honey. With the quantity of this recipe, the muffins won’t be sweet. If you want to make them sweet, you’ll need to add more. Of course, don’t forget that honey is allowed only for children over the age of one, and you must be careful with the quantities, as it’s still a sweetener.
- Cinnamon. Both me and the little hands love it, and he always takes a whiff before we add it somewhere. I consider it necessary for this recipe.
Optional
- Vanilla extract.
- Cacao nibs. They’re a superfood and give our muffins a chocolatey flavour. Cacao nibs are small beans or broken pieces of raw cacao beans. They’re raw, so they contain all the beneficial properties of the precious cacao.
Rising agents
- Vinegar. 1 teaspoon is too little to change the muffins’ taste. I used white vinegar, but you can use anything you might happen to have. It’s added to activate the baking soda, so if you don’t add any baking soda, don’t add any vinegar either.
- Baking powder.
- Baking soda.
How I offered them
The little hands ate the zucchini muffins mostly by themselves, in the morning with fruits, or simply while out on a stroll. In the photographs today you can see them accompanied by a dip of yogurt, peanut butter, and cinnamon. To make that dip, just mix yogurt and peanut butter in equal portions (I added 1 tablespoon of each), and a little bit of cinnamon. We took them with us in our ECOLunchbox, which came in a set of two.
Tips and storage
- You can store the muffins for up to 3 days, ideally in the fridge, especially during periods of high temperatures.
- You can store them in the freezer as well for up to 3 months. To defrost them, just place them in the fridge the day before.
- This recipe makes 12 muffins.
- To make them, I used silicone moulds, a tray, as well as paper liners to see if they’d stick or not. You can make them freely with anything you happen to have. If you use a tray with no liners, though, you might need to oil and flour it lightly.
- In any case, let them cool down completely before removing them from the moulds.
If you want more muffin recipes then see also…
- Muffins με μπανάνα και αλεύρι καρύδας
- Αλμυρά muffins με κολοκυθάκι και αρακά
- Γλυκά muffins με παντζάρι
- Αλμυρά muffins με παντζάρι
- Φρουτένια muffins
Follow me on Instagram, Little Hands, for more ideas, tips and recipes.
Preheat the oven to 180°C.
Break the eggs over a bowl and add the grated zucchini without squeezing it, then whisk.
Add the olive oil, the vinegar, and the honey and mix.
Continue by adding the flour, the baking powder, the baking soda, and the cinnamon, and mix until homogenous.
Finally, add the cacao nibs, if you add any.
Spoon the mixture to the silicone muffin moulds or paper liners (or an oiled and floured muffin tray).
Place the muffins in the middle rack of the oven and bake for 20 minutes or until browned.
Set aside to cool before removing from the moulds.
Ingredients
Directions
Preheat the oven to 180°C.
Break the eggs over a bowl and add the grated zucchini without squeezing it, then whisk.
Add the olive oil, the vinegar, and the honey and mix.
Continue by adding the flour, the baking powder, the baking soda, and the cinnamon, and mix until homogenous.
Finally, add the cacao nibs, if you add any.
Spoon the mixture to the silicone muffin moulds or paper liners (or an oiled and floured muffin tray).
Place the muffins in the middle rack of the oven and bake for 20 minutes or until browned.
Set aside to cool before removing from the moulds.
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