Healthy Whole Wheat Zucchini Cornbread Muffins
Serves 12
10 mins prep
25 mins cook
35 mins total
Moist and fluffy Whole Wheat Zucchini Cornbread Muffins for a healthy take on the classic southern cornbread. With the perfect balance of sweet and savory, serve these fresh cornmeal muffins with some butter, a bowl of chili, or as a Thanksgiving side dish.
Preheat oven to 350°F, line a 12-cup muffin pan with cupcake lines, and lightly spray insides with cooking spray.
Finely shred zucchini using food processor or grater and squeeze out as much moisture as possible.
Chop jalapeño fine.
In a large bowl, whisk together egg, almond milk, yogurt and melted butter until combined.
Add zucchini and jalapeño and whisk again.
In a medium bowl, combine whole wheat pastry flour, cornmeal, sugar replacement and baking powder.
Add dry mix to wet, and gently fold until combined. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the muffins dense. Few lumps are okay.
Divide the batter among muffin cups, about ¾ way to the top.
Bake for 22-25 minutes or until a toothpick inserted into center comes out dry.
Cool for 10 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 15 minutes and enjoy.
