Light and sweet, with the goodness of whole grains, zucchini, and raisins in every bite, these breakfast muffins are a must with your morning coffee.
I have seriously made these muffins at least once a week for the last couple months. I bake up a batch, freeze them, and then pop one in the microwave in the morning to eat with a smear of peanut butter and an embarrassing amount of coffee.
It is absolutely my favorite breakfast right now. Something about the heartiness of the wholegrains and zucchini, (hearty but not dense…. definitely not a dense muffin here!!) and the sweetness of the raisins combined with just a hint of nutmeg. This is a breakfast muffin that will motivate your butt out of bed.
With only a few weeks left of school and summer just around the corner, I am seriously in need of a bit of extra motivation in the mornings and nothing motivates this momma more than food! I’d love to tell you that I’m inspired by more than muffins but at 5:30am, my inspiration to move most definitely comes in the form of gorgeous carby goodness.
Well, that and my 11 month old happily screeching as she pulls my hair and smothers me in drooley kisses, my 5 year old asking me to fix the video on the iPad, and my 8 year old “whispering” 1-500 possible questions that simply cannot wait…. absolutely love my little alarm clocks to pieces mind you, but knowing that hot coffee and one of these beauties awaits me in the kitchen certainly helps me ease into the chaos 😉
Let me know if they have the same effect on you!!
Zucchini Raisin Breakfast Muffin
- 1 cup milk, 2%
- 1/2 cup raisins
- 2 cups white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1/2-3/4 teaspoon ground nutmeg
- 1/2-3/4 teaspoon ground ginger
- 1 egg, large
- 1/2 cup brown sugar, packed
- 4 ounces applesauce, unsweetened
- 1 medium zucchini, shredded with moisture pressed out*
Preheat oven to 350
Combine milk and raisins in a small bowl and microwave for 1 minute. Set aside.
In a small mixing bowl, combine flour, baking powder, baking soda, and spices.
In a separate mixing bowl, whisk egg, sugar, and applesauce together.
Stir in milk and raisins.
Gently stir in flour mixture and mix until combined.
Fold in zucchini, being careful not to over mix.
Divide among a well greased muffin tin
Bake for 23 minutes or until toothpick removes cleanly.
* Shred zucchini on the larger or medium side of your grater. Using a few folded paper towels, press most of the moisture out. This will keep the muffins from becoming too dense and wet.
Nutrition Facts Servings 12.0 Amount Per Serving 1 Muffin Calories 147 % Daily Value * Total Fat 1 g 2 % Saturated Fat 0 g 2 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 17 mg 6 % Sodium 80 mg 3 % Potassium 152 mg 4 % Total Carbohydrate 29 g 10 % Dietary Fiber 3 g 12 % Sugars 10 g Protein 4 g 9 % Vitamin A 2 % Vitamin C 5 % Calcium 6 % Iron 8 %