Go Back Email Link
–+ servings
Zucchini muffins in a basket lined with a red and white cloth napkin.

The Best Healthy and Low Sodium Zucchini Muffins

Very moist low sodium muffins
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 215 kcal

Equipment

Ingredients
  

  • 1 1/2 cups flour
  • 2 1/2 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1/2 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/3 cup unsalted butter melted
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cup grated zucchini about 1 1/2 zucchinis
  • 1 cup chopped walnuts

Instructions
 

  • Preheat oven to 350 degrees F.
  • Add cupcake liners to muffin tins or spray with cooking oil. Set aside.
  • In a medium bowl, add flour, baking powder, and ground cinnamon. Whisk together.
  • In a large bowl, add maple syrup, unsweetened applesauce, melted butter, egg, and vanilla extract. Whisk together until smooth.
  • Slowly add the dry ingredients to the wet ingredients until everything is combined.
  • Squeeze grated zucchini to remove any excess liquid.
  • Fold in the zucchini.
  • Add the batter to prepared muffin tin.
  • Bake for 18-20 minutes, or until a toothpick comes out clean.

Nutrition

Serving: 1MuffinCalories: 215kcalCarbohydrates: 24gProtein: 4gFat: 12gCholesterol: 27mgSodium: 10mgFiber: 1gSugar: 9g
Keyword Low Sodium, muffin, quick, Zucchini
Tried this recipe?Let us know how it was!