Canada's food guide
Sweet zucchini muffins
These sweet and fluffy muffins are packed with ingredients that contain lots of fibre, making them a nourishing breakfast to start your day. With a hint of cinnamon and a burst of sweetness from the raisins, you’ll surely love them.
Prep time
10 min
Cook time
18 min
Servings
12
Ingredients
- 60 mL (¼ cup) vegetable oil
- 165 mL (⅔ cup) packed brown sugar
- 1 egg
- 1 very ripe banana, mashed (about 125 mL/½ cup)
- 1 zucchini, grated (about 250 mL/1 cup)
- 5 mL (1tsp) ground cinnamon
- 125 mL (½ cup) 0% plain Greek yogurt
- 5 mL (1 tsp) vanilla extract
- 250 mL (1 cup) all purpose flour with added bran or all purpose flour
- 190 mL (¾ cup) wheat bran
- 60 mL (¼ cup) wheat germ
- 5 mL (1 tsp) baking powder
- 2 mL (½ tsp) baking soda
- 125 mL (½ cup) raisins or dried cranberries or dried blueberries
Directions
- Preheat the oven to 200 °C (400 °F) and lightly spray or paper-line muffin pan.
- In a large bowl, whisk together oil, sugar and egg. Add banana, zucchini and cinnamon; stir in yogurt and vanilla.
- In another bowl, whisk together flour, wheat bran and germ, baking powder and soda. Add flour mixture to banana mixture and stir until just moistened. Stir in raisins.
- Divide evenly in muffin pan and bake for about 18 minutes or until light golden and firm to the touch. Let cool slightly before enjoying.
Learn about food safety.
Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.
Tips
- What kid doesn't like making muffins? Little chefs can mash bananas, while older kids can grate zucchini and scoop batter into muffin cups.
- Add a little crunch. Stir in 60 mL (1/4 cup) chopped, toasted walnuts into the batter.
- Keep a stash of these muffins in the freezer for a perfect handy snack. Once cooled, wrap each muffin separately or place in a plastic freezer bag and freeze for up to 2 weeks.
