Fresh zucchini is the best and so are these melt in your mouth honey zucchini muffins. I recently purchased a KitchenAid stand mixer and have used it numerous times already. I believe I have already sung the praises of my KitchenAid a time or two here…. please don’t get tired of it because I’ve got lots more singing to do!!
Hubby works for in a transitional housing location that helps homeless vets get back on their feet. This place does amazing things and hubby decided these guys and gals who lived there deserved a treat. I had a large zucchini to use up so why not whip up a batch of muffins for them?
Ingredients (makes 2 1/2 dozen muffins)
4 1/2 cups whole wheat flour
1 teaspoon cinnamon
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon nutmeg
3/4 teaspoon baking powder
1 1/2 cups honey
3/4 cup melted butter
3 cups shredded zucchini
3 eggs
1 cup chopped roasted almonds (unsalted)
For nutrition information, click the Magic Button
Directions
Preheat oven to 325
For me, I first had to mill my wheat grain into flour. I have a WonderMill and there is nothing I like more then freshly milled flour. If you don’t have a mill, store bought will do. I like purchasing wheat flour in bulk from Whole Foods, Sprouts or any other natural food market.
Place first 6 ingredients into your stand mixer and stir on setting 1 until blended. Add the honey, butter and eggs and stir on setting 2 until blended. Finally, add the zucchini and almonds and stir on setting 1 until everything is mixed well.
Line cupcake tin with liners. I prefer this over spraying with a cooking spray. Plus, using liners allows me to customize them for a certain occasion. Fill about 3/4 of the way full and bake 18-20 minutes, checking with a toothpick at the 18 minute mark. Ovens vary so it’s important to check. This recipe makes about 2 1/2 dozen muffins and they sure were good.
These were a hit at his workplace and now I guess I’ve set a standard for muffins, lol. There is nothing better then fresh honey zucchini muffins. I blended up some honey butter to spread onto the warm muffins. Just take 3/4 cup regular butter (softened) and 1/4 cup honey and mix well. If you like it sweeter add more honey or maybe even a touch of brown sugar.
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Featured on Homemaid Simple’s Foodie Friday September 20, 2013
[email protected] says
September 3, 2013 at 6:56 pmThese sound so good and I love that your recipe requires no oil. The addition of ground almonds sounds yummy.
[email protected] recently posted…Adorable Felt Animal Ornaments
Holly Waterfall says
September 3, 2013 at 6:59 pmI too have a zucchini that needs to be used as well as a KitchenAid that hasn’t been used in awhile. Pinning for later!
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Kathleen says
September 3, 2013 at 9:00 pmThese sound so good. We have shredded zucchini in the freezer, ready to use. Thanks for the yumminess.
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Javelin Warrior says
September 9, 2013 at 5:10 pmZucchini in muffins is a wonderful way to get a little vegetable into breakfast – these sound delicious, Lori! So moist and I love the combination of spices…
Javelin Warrior recently posted…Made with Love Mondays: Week of 9/9/2013
Chaya says
September 10, 2013 at 9:43 amDo enjoy your Kitchen Aid. It is a dream. Everything is done faster and better. I love that these muffins use honey instead of sugar. I must try them. Thanks for sharing with us.
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Sherryl Wilson says
September 11, 2013 at 2:35 pmThese look great! I can’t wait to try them. My crew loves these in bread so I would think they would love the muffins..
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Jennifer says
September 13, 2013 at 3:40 pmI wanted to invite you to the Friday Flash Blog Party, the best linky in town! I hope you’ll join us and link up. Who knows. You may just get highlighted!
The party goes on ALL weekend.
Jennifer @ The Jenny Evolution
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Jennie says
September 16, 2013 at 1:26 pmI need to make these for my son! He would love it =)
I would love for you to come link up with me today and share this!!
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Mariely says
September 18, 2013 at 6:42 pmThese look great! Thanks for sharing the recipe at the Less Laundry, More Linking party.
Adelina Priddis says
September 19, 2013 at 10:44 amThese are going to be my go to breakfast muffins for mornings (like today) that we’re running late. Thanks for sharing on Foodie Friday
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Adelina Priddis says
September 20, 2013 at 4:09 pmJust wanted you to know I featured this on Foodie Friday today!
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Lori Hart says
September 21, 2013 at 5:34 pmThank you so much!!!
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pjgolds says
September 21, 2013 at 7:29 pmI made this recipe and it seems that something is missing. No oil or milk? It was very dry, I had to add.
Lori Hart says
September 22, 2013 at 12:31 pmOH MY!!! I can’t believe I left out the butter! I apologize for this! I have fixed the recipe and am grateful you caught that. Thank you!!! Sorry the muffins didn’t turn out. Can I ask, what did you add? Was it milk or oil? Thank you again for catching my big error. Have a great Sunday.