The Softest Spelt Zucchini Muffins
These delicious zucchini muffins made with spelt flour are soft, moist, and nutritious! This delicious muffin recipe is a great way to use your freshly harvested zucchini. These zucchini muffins are a great addition to any breakfast or an on-the-go snack!
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What is spelt?
Spelt is an ancient grain that has not been cross-bred like modern wheat. Fresh milled spelt flour is nutrient dense and a great way to increase the nutritional value of your baked goods!
Spelt flour is soft, perfect for cookies, muffins, and cakes. It also has a gluten content and can also make fluffy bread. Spelt, however, does not absorb as much liquid as other grains, therefore you must use 1/4 cup more spelt flour for every cup of regular flour. (The Essential Home-Ground Flour Book)
Fresh milled spelt flour is higher in protein than other wheats, a healthy source of fiber, and source of B vitamins and magnesium. Spelt flour satiates the body, balances blood sugar, and balances your energy levels. (Source)
Why You’ll Love This Muffin Recipe
These spelt zucchini muffins are not only soft and delicious, but they are also filling. They are the perfect addition to a well-balanced breakfast or a quick snack as you rush out the door.
Zucchini muffin recipes are an excellent way to utilize your freshly harvested zucchini from the garden and a fun way to get your kiddos to eat more vegetables. Trust me! They won’t complain about these zucchini muffins!
Before You Begin
Before you begin putting together the batter for this spelt zucchini muffin recipe, grate and strain all of the zucchini that you will need.
Whether you use a food processor or hand-grate the zucchini, use the finest setting for a smoother incorporation of the vegetable into the muffin.
Zucchini holds a lot of moisture and as you grate, you will notice that there is a lot of water. This moisture can alter the muffin batter by adding too much liquid, so it is important to strain the grated zucchini before adding it to the batter.
Strain the grated zucchini by placing it in a cheese cloth or linen dish towel, wrapping is up, and giving the zucchini a quick squeeze. The straining does not have to be perfect, a little moisture is okay, but you want to get rid of most of the water.
Moist Spelt Zucchini Muffins
Course: BreakfastDifficulty: Easy12
muffins15
minutes20
minutesThese delicious zucchini muffins made with spelt flour are soft, moist, and nutritious! This delicious muffin recipe is a great way to use your freshly harvested zucchini. These zucchini muffins are a great addition to any breakfast or an on-the-go snack!
Before You Begin
Before you begin, grate the zucchini on the smallest setting of your grater. Drain the excess liquid by placing the zucchini in a tea towel and squeezing the liquid out.
Optional Add Ins
– Mini chocolate chips
– Dried fruit
– Nuts
Other Breakfast Recipes
– Banana Chocolate Chip Spelt Muffins
– The Best Fresh Milled Coffee Cake
– Fluffy Fresh Milled Buttermilk Pancakes
Ingredients
320 g spelt (BEFORE milling)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup melted butter (1 stick)
1/2 cup pure maple syrup
1/2 cup buttermilk
1 tsp vanilla
2 cups of finely shredded, strained zucchini (about 2 zucchinis)
Directions
- Weigh your spelt wheat berries and mill it into flour.
- Pour the flour into a mixing bowl and add the baking soda, salt, cinnamon, and nutmeg.
- Mix the dry ingredients until it is well incorporated.
- Next, add the melted butter, maple syrup, buttermilk, and vanilla.
- Whisk the batter until smooth and well incorporated.
- Fold in the shredded and strained zucchini into the batter.
- Prepare a muffin tin by greasing each cup or filling with cupcake liners.
- Fill the muffin tin with the batter and bake at 350 F for 20 minutes or until is passes the toothpick test.
- Other Fresh Milled Recipes
Tips for Best Results
- Do not over mix the dough. Mix just enough to incorporate all of the ingredients.
Ingredients
- Spelt
- Butter
- Maple syrup
- Zucchini
- Cinnamon/nutmeg
- Buttermilk
- Vanilla
- Baking soda/salt
Equipment
How to Make Zucchini Muffins
- Weigh your spelt wheat berries and mill it into flour. Then, pour the flour into a mixing bowl and add the baking soda, salt, cinnamon, and nutmeg. Mix the dry ingredients until it is well incorporated.
- Next, add the melted butter, maple syrup, buttermilk, and vanilla. Whisk the batter until it is smooth and fold in the shredded and strained zucchini into the batter.
- Prepare a muffin tin by greasing each cup or filling with cupcake liners. Fill the muffin tin with the batter and bake at 350 F for 20 minutes or until is passes the toothpick test.
Storage
Once the muffins have completely cooled, store them in an airtight container at room temperature for up to a week.
To freeze, place the cooled muffins into an airtight container or gallon bag and freeze for up to 6 months. To thaw them, take the zucchini muffins out of the container and let them sit at room temperature until thawed.
FAQ
Can I substitute all purpose or soft white wheat? Yes, you can use either 2 cups of all purpose flour (may need to add a little splash of buttermilk if batter is too thick) or 260 g of soft white wheat.
Can I make the batter ahead of time? Yes! This could actually be more nutritionally beneficial! The buttermilk in the recipe will naturally ferment the batter over time. Great for gut health! Store batter in the fridge.
How do I know when the muffins are done baking? The muffins should have a slight spring when you touch the top. You can also insert a toothpick into the middle of a muffin. If it comes out clean rather than covered in batter, the muffins are done!
The spelt zucchini muffins are deliciously moist and dangerously easy to whip up for breakfast or snack! It’s a healthy snack recipe the whole family will enjoy!
