👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
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2
In a large bowl, whisk together the eggs, applesauce, milk, oil, and vanilla extract until smooth.
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3
In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
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4
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the batter.
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5
Gently fold in the finely grated zucchini and any optional mix-ins like chocolate chips or nuts until just distributed.
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6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
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7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown.
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8
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
💡 Notes
For best results, use room temperature eggs. Don't overmix the batter to keep your muffins tender. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
3g
Total Fat
8g
Saturated Fat
1g
Carbs
25g
Fiber
1g
Sugar
12g
Sodium
180mg
Cholesterol
30mg
