Einkorn Zucchini Muffins

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Einkorn Zucchini Muffins

Einkorn zucchini muffins are tender, moist muffins made with shredded zucchini, cinnamon, and ancient einkorn flour. They make a great breakfast treat with your morning coffee!

Prep Time10

Cook Time16

Total Time26

Servings: muffins

Calories: 233kcal

Ingredients

1.5 cups (220 g) finely grated zucchini, do not drain liquid out
¾ cup (150 g) granulated sugar
½ cup (100 g) vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups (225 g) einkorn flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt

Instructions

Preheat oven to 350F. Line a muffin pan with 12 paper liners and set aside.
In a large bowl, add finely grated zucchini (do not drain/squeeze liquid out), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
In a separate bowl, whisk together dry ingredients: einkorn flour, baking soda, baking powder, cinnamon, and salt. Add to wet ingredients and stir until just combined.
Divide batter between 12 muffin tins, filling to about ⅔ full. Bake for about 16 to 19 minutes, OR until the center of your muffins pop back when gently pressed in the center (if an indent is left, your muffins need more time).
Transfer muffins to a cooling rack and allow to cool completely before unwrapping (muffins/cupcakes will stick to the wrappers if they're still warm).

Recommended Equipment

Notes

Storage: Leftover muffins will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days.
Freezing: Zucchini muffins can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
Einkorn flour measurements: 1 cup = 100 grams

Nutrition Estimate

Course: Breakfast

Cuisine: American