A delicious breakfast option loaded with healthy fats, fiber, and sweetened with 100% pure maple syrup. It will be on repeat with your kids, friends or family.
I have always been one of those people who just uses whatever I have when I bake or cook. I have substituted olive oil in many recipes without a second thought, but I know that isn’t the norm for most people. Olive oil can have a strong flavor, but luckily there are a variety of olive oils that vary in flavor and strength of flavor.
Mild tasting olive oils are not noticeable in most recipes, I would say it is safe to say probably not at all noticeable. However a stronger flavored olive will add more flavor and potentially be more noticeable. So how do you choose? Lighter olive oils will often say it on the bottle, or they would be described as tasting olive oils, which makes them lighter in flavor.
Why the olive oil? It adds a healthy fat source so the really question is why not? If you feel uncomfortable or doubtful of olive oil then sub in an oil you love. I personally love avocado oil in everything, very light in flavor and blends well with everything. Coconut oil can also be used, however it can add a coconut flavor, which I love so it could also work.
The overall recipe is light and fluffy and so easy to throw together. It can all be done in one bowl, the only work you have to do is grate the zucchini and pour it into your muffin tin. If you make these then share your thoughts and tag me #simplyeatcake!
Whole Wheat Zucchini and Olive Oil Muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla
- 1/2 cup olive oil
- 1 egg
- 1/2 cup whole milk
- 1/3 cup maple syrup
- 1 cup zucchini, shredded
Directions
- Step 1 Preheat oven to 350F.
- Step 2 Place whole wheat flour, baking powder, and salt in mixing bowl and whisk together.
- Step 3 Grate zucchini, use a towel to absorb some of the of the water after you measured one cup grated. Add to mixing bowl.
- Step 4 Add milk, vanilla, olive oil, egg, and maple syrup to bowl and combine with dry ingredients.
- Step 5 Line muffin tin with liners or grease with oil, pour about 2/3rd of the batter into each muffin tin.
- Step 6 Bake for 18 minutes or until done.
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