Looking for a tasty and nutritious muffin recipe that combines fresh, seasonal ingredients? Zucchini Cherry Muffins are the perfect option! These muffins are light, moist, and full of flavor, offering the best of both worlds: the subtle richness of zucchini paired with the sweet tartness of fresh cherries. Packed with fiber, antioxidants, and vitamins, these muffins are a great choice for breakfast, a snack, or even a healthier dessert.
Incorporating zucchini into baked goods adds moisture without the need for excess sugar or fat, while the cherries provide a burst of sweetness and a touch of summer. Plus, this recipe is simple to make and customizable, so you can easily adapt it to fit your dietary preferences. Whether you’re looking for a way to use up extra zucchini or just want a fresh new muffin recipe, these Zucchini Cherry Muffins are sure to become a family favorite!
Ingredients:
1 1/2 cups whole wheat flour (or all-purpose flour for a lighter texture)
1/2 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup grated zucchini (about 1 medium zucchini)
1/2 cup fresh cherries (pitted and chopped)
1/2 cup maple syrup or honey
1/4 cup unsweetened applesauce (or vegetable oil)
2 large eggs (or flax eggs for a vegan option)
1 teaspoon vanilla extract
1/4 cup chopped walnuts or almonds (optional, for added crunch)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, and salt. Set aside.
Prepare the Wet Ingredients:
In a large bowl, whisk together the grated zucchini, maple syrup (or honey), applesauce (or oil), eggs (or flax eggs), and vanilla extract. Make sure the zucchini is well incorporated into the wet ingredients.
Combine the Dry and Wet Ingredients:
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the chopped cherries and walnuts (if using), ensuring they are evenly distributed throughout the batter.
Fill the Muffin Tin:
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake the Muffins:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. If the muffins start to brown too quickly, you can cover them loosely with aluminum foil during the last few minutes of baking.
Cool and Serve:
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Nutritional Information (per muffin, based on 12 muffins):
Calories: 150
Protein: 4g
Carbohydrates: 25g
Fat: 5g
Fiber: 3g
Sugar: 12g
Sodium: 150mg
Why You’ll Love These Zucchini Cherry Muffins:
“The only time to eat diet food is while you’re waiting for the steak to cook.” – Julia Child
Flavor Combination: The sweetness of cherries complements the mild flavor of zucchini perfectly. The cherries add a juicy burst with each bite, while the zucchini makes the muffins incredibly moist without being overpowering.
Nutritious: These muffins are made with whole wheat flour, rolled oats, and fresh zucchini, providing plenty of fiber to keep you feeling satisfied. They’re also a great source of vitamin C, potassium, and antioxidants from the cherries and zucchini, making them a healthier choice than traditional sugary muffins.
Versatile: You can easily customize this recipe to fit your needs. If you don’t have cherries, you can swap them for other berries like blueberries or raspberries. You can also adjust the sweetness level based on your preference, adding more or less maple syrup or honey. For a vegan version, just substitute eggs with flax eggs and choose a plant-based oil.
Perfect for Meal Prep: These muffins store well in an airtight container for up to a week, making them a great option for meal prep. They also freeze beautifully, so you can make a batch ahead of time and enjoy them on busy mornings or when you need a healthy snack.
A Healthy and Delicious Snack or Breakfast:
These Zucchini Cherry Muffins are a great option for anyone looking to add more fruits and vegetables to their diet without compromising on flavor. Whether you’re serving them for breakfast, packing them in a lunchbox, or enjoying one as an afternoon snack, they’re sure to satisfy your cravings and keep you feeling energized throughout the day.
With their perfect balance of sweet and savory flavors, Zucchini Cherry Muffins are a must-try for anyone who loves to bake healthy treats. They’re simple to make, packed with nutrients, and versatile enough to enjoy year-round. Try them today and share the joy of these delicious, wholesome muffins with your family and friends!
Let me know if you need further assistance or modifications! 😊
Zucchini Cherry Muffins
Ingredients
- 2 cups Gluten Free Flour Mix The best GF pre-mixed flour blends for muffins use rice and potato flours, and can also have sorghum and tapioca. Stay away from the mixes that use beans when making lighter bake goods like muffins, cakes and cookies. Pre-mixed blends that have Xanthan Gum already added make your job much easier. If your mix does not, add 1/4 tsp per cup of of flour.
- 2 tsp Baking Powder
- 1/4 tsp salt
- 2 Large eggs
- 1/2 cup brown sugar
- 1/2 cup Grapeseed or Safflower Oil Both oils have a neutral flavor
- 1 Tbs Vanilla extract Use pure Vanilla extract, not imitation. The rich flavor adds warmth to the muffins
- 1 cup finely grated Zucchini no need to drain
- 1 cup Frozen Cherries thawed and drained
- 1/2 cup chopped Walnuts optional if you are not a nut fan, but does add a layer of texture and flavor
- 1 whole lemon – zest and juiced organic if you can get it because you will be using the peel for the zest
Instructions
- Preheat oven to 350 degrees and grease well with butter, making sure you get both top and bottom well so no muffin is left in the pan.
- Put the frozen cherries in a colander and rinse them under hot water. Place the colander over a small bowl for the cherries to drain while you are mixing the other ingredients together.
- In a Medium bowl mix the flour, salt and baking powder well. Set bowl aside2 cups Gluten Free Flour Mix, 2 tsp Baking Powder, 1/4 tsp salt
- beat the sugar and eggs in small bowl2 Large eggs, 1/2 cup brown sugar
- add the vanilla and oil to the eggs and sugar mixture, mix well1/2 cup Grapeseed or Safflower Oil, 1 Tbs Vanilla extract
- add the zucchini and nuts to the wet mixture and mix well1 cup finely grated Zucchini, 1/2 cup chopped Walnuts
- add the wet ingredients to the dry and mix just until blended.
- Zest and Juice your lemon, and add both to the just blended mixture. As you mix it in, the texture and color will become lighter. The lemon adds just as much, if not more, to the texture as to the flavor.1 whole lemon – zest and juiced
- Gently fold in the drained cherries. This will insure your mixture is light, doesn't turn pink from your cherries, and the cherries and walnuts won't sink to the bottom.1 cup Frozen Cherries
- Fill your greased muffin tin. You will have enough batter to fill each to just below the rim.
- Bake at 350 for 25 minutes, turning pan half-way through, until they are a golden brown. Let sit until they are cool. Gluten Free bakery can be gummy straight out of the oven. Once cool, the texture is much lighter.
Notes
- Substitute GF Flour with 1/2 white wheat, 1/4 cup almond flour 1 cup white flour
- Substitute 2 tsp of baking powder for 1/2 tsp baking powder and 1/2 tsp baking soda
- Substitute a whole lemon for 2 Tbs plus the zest. You’re only looking for added flavor here. No need to add more to adjust the texture.