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Fueling Our Healthy Pace: Zucchini Muffins

By Hilliary Meisner on 04/25/2016 | Featured Columns & Series

At Girls on the Run we make the choice to be a Girl on the Run.  We make the choice to be joyful, happy, healthy and confident young women!  Now think about your typical day. How many choices would you say you make in the span of 24 hours?  I am sure I make over 100 choices/decisions in the span of one day.  Choices like what do I want to wear, what do I want to eat, when should I go to bed, etc. Sometimes the decisions that we make are easy ones but other times we have to make tough and serious decisions.  Each decision we make helps shape who we are as a person and  can directly impact our health and well being.  

Let's take a look at a decision we make at least three times a day, I am talking about the decision to make healthy food choices!  When making choices about how I am going to fuel my body, I like to pick wholesome foods that will help me reach my fullest potential, but I also like to make sure the food I am eating tastes great!  

That is why I love these Healthy Zucchini Muffins!  These little gems are a delicious way to incorporate more vegetables into your diet and are great for satisfying your sweet tooth!   I know when I reach for one of these zucchini muffins that I am picking a snack that not only is good for me, but is also tasty to eat! 

These muffins make a great grab-and-go breakfast or a sweet afternoon treat! 

Healthy Zucchini Muffins 

Makes 12 Muffins 

Ingredients:

Dry

1 1/2 Cups Whole Wheat Flour 

1 Tablespoon Brown Sugar 

1 Tablespoon Cinnamon 

1/8 Teaspoon Ground Ginger 

1 Teaspoon Baking Soda 

Wet

2 Tablespoons Coconut Oil - Melted 

2  Tablespoons Unsweetened Almond Milk 

2 Large Egg Whites 

1/3 Cup Honey 

1/3 Cup Unsweetened Apple Sauce 

2 Teaspoons Vanilla Extract 

1 1/2 Cup Grated Zucchini (About 1 1/2 Medium Zucchini) - Skin On 

Other

12 Paper Cupcake liners (or cooking spray if not using cupcake liners)

Optional Mix Ins

1/3 Cup Mini Chocolate Chips 

1/3 Cup Raisins 

1/3 Cup Shredded Coconut 

 

Directions:

1- In a large bowl combine dry ingredients and whisk together until well combined. Set aside. 

2- In a medium bowl whisk together melted coconut oil, almond milk, egg whites, honey, apple sauce, vanilla and zucchini until well combined.  

3- Grab your dry ingredients and slowly pour your wet ingredients into your dry ingredients and stir until just combined.  If using mix ins stir them in at this point. 

4- Fill 12 muffin cups (that are lined or sprayed with cooking spray) 3/4 of the way full.  

5- Bake muffins in a 350 degree oven for 20-22 minutes or until muffin tops are golden brown and when a tooth pick inserted into the center of the muffins comes out clean. 

 

Enjoy! 

Hilliary Meisner

Author

Hilliary Meisner is a former ballerina turned runner.  She traded in her point shoes and tutu 6 years ago for running shoes and hasn't stopped running since.   Hilliary is the writer, recipe developer and photographer behind the food blog Brunch N'Cupcakes, which she started as a creative outlet and way to share healthy recipes with family and friends.  Hilliary has served as a coach for Girls on the Run Twin Cities, MN, and has also run as a Girls on the Run Solemate.  When Hilliary is not busy running or making a mess in the kitchen she loves spending time with her husband and family, hiking, brunching and hunting for the best Red Velvet cupcake in Minneapolis!  

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