By Heather
August 16, 2023
Source: Happy Kids Kitchen
Photo Source: Unsplash, ☆☆☆☆☆
Homemade School Snacks: Muffins
Zucchini Cottage Cheese Muffins: Filled with whole grains and protein packed cottage cheese, these little muffins are a nutritious snack for toddlers and kids. Zucchini Cottage Cheese Muffins are egg-free and nut-free and you can easily make them gluten-free as well.
Zucchini Cottage Cheese Muffins
Healthy muffins packed with protein-rich cottage cheese, whole grains, and grated zucchini.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Snack
Cuisine American
Servings 36 mini muffins or 12 large muffins
Ingredients
1 medium-sized zucchini
1 cup cottage cheese if your cottage cheese has large curds, you may want to blend it before using in recipe
1/2 cup coconut sugar or 1/3 cup granulated sugar
1/4 cup maple syrup
1 tsp vanilla extract
1/3 cup avocado or vegetable oil
1/2 cup milk (any kind)
2 cups white whole wheat flour or all-purpose or gluten-free blend
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup mini chocolate chips (optional)
Instructions
Heat the oven to 375 degrees. Line a mini muffin tin (or standard size muffin tin) with paper liners or grease well.
Grate the zucchini on the smaller holes of a box grater until you have 1 1/2 cups of grated zucchini. Place the zucchini into a clean kitchen towel and squeeze out all of the excess moisture. You should have a full cup of grated zucchini after the liquid is squeezed out.
In a large bowl combine the grated zucchini, cottage cheese, sugar, maple syrup, vanilla, oil, and milk.
Add the flour then sprinkle over the baking powder, baking soda, salt, and cinnamon. (You could also whisk the dry ingredients together in a separate bowl first if you prefer.) Stir with a large spoon or spatula until everything is just combined. The batter will be thick, but try not to overmix or the muffins with be dense or tough.
Scoop the batter into the muffin tin, filling each hole about 3/4 of the way. Press some mini chocolate chips into the top of some or all of the muffins, if you'd like.
Bake until lightly golden brown on the top, 12 to 14 minutes for mini muffins and 16 to 20 minutes for standard muffins. Allow to cool fully before enjoying.
Muffins can be stored at room temperature for 2 days or refrigerated for 5 days. To freeze, wrap well and freeze up to 2 months.
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