This Healthy Zucchini Muffins recipe is the best!! It’s quick and easy to make, totally comforting and delicious, and it’s made healthier with a few simple ingredients.
These last few weeks have felt like a whirlwind.
Between two trips back home to Wichita to be with family, deadlines and projects galore due for work, and a host of morning coffee dates, impromptu lunches, margarita happy hours, evening grill-outs and late-night front porch talks filling just about every little hour in between…I feel like I have barely blinked…and the summer is already half over.
Poof.
How does that even happen?
Well, I guess the old saying explains it all. Time seems to be flying while having lots of fun, with lots of dear people in my life, and lots of fun memories already being made. All the better, of course, with that heavenly warm summer sunshine covering it all. Definitely a full but good start to my favorite season of the year. So as Tim Riggins would say, “no regrets.”
That said, though, as much as I love the time spent with my people, my little introverted heart has been waving the red flag this weekend, ready for some r&r. So in small and long stretches this week, I’m scheduling some much-needed downtime into the agenda, starting this afternoon on a lazy Sunday. Feet are up, glass of iced tea is in hand, pup is curled up by my side, sunlight is streaming in through the windows, and a nice weekend nap is just 10 minutes away. And my goodness, I can already feel my little heart re-charging. It’s almost as though we were designed to need rest or something. :) So good.
Anyway, on this note of time zooming by, somehow it’s already zucchini season. And anyone with a garden knows what that means: so much zucchini. Like, SO MUCH. It happens to be one of my favorite seasonal vegetables, so I’m always happy to saute and add it to just about any dish that I’m having for dinner. But for anyone looking to mix things up and maybe even incorporate it into breakfast, I thought I’d share my recipe today for these healthy zucchini muffins.
I’ve made three batches of them in the past two weeks, and still don’t seem to get tired of them. They’re made with white whole wheat flour, naturally-sweetened, deliciously spiced with cinnamon, easy to freeze, and — even though you won’t taste it — they are chock full of fresh shredded zucchini. I think you’re going to love them.
Healthy Zucchini Muffins Recipe | 1-Minute Video
Healthy Zucchini Muffins
Ingredients
- 1 2/3 cups white whole wheat flour (or all-purpose flour)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup maple syrup
- 1/2 cup plain milk (dairy or non-dairy)
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups (6 ounces) grated zucchini (no need to squeeze out excess liquid)
- 1/3 cups old-fashioned oats
- turbinado sugar, for sprinkling
Instructions
- Prep oven and muffin pan. Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners.
- Mix the dry ingredients. In a large mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, ground ginger and salt until combined.
- Mix the wet ingredients. In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini and oats until just combined.
- Bake. Portion the batter evenly between the 12 baking cups. Sprinkle the top of each muffin with a pinch of turbinado sugar, if desired. Bake for 16-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a wire cooling rack for at least 5 minutes to cool.
- Serve. Serve warm and enjoy!
Did you make this?Let me know how it turned out in the comments below!
I’ve made these muffins 4 times now, and I love them every time. I love all the ingredients and my daughter devours them!
4 yays! :) So glad to hear it!
Is there a substitute for milk? My daughter is dairy free but this recipe looks perfect otherwise!
You’re welcome to use plain almond or soy milk! :)
These muffins are delicious. I added a few chocolate chips and changed out the cinnamon for chai spice. I like the bite size muffins and it made 24 exactly. I like that there are some healthier additions to the recipe. I think next time I’ll put some hemp hearts in to bump up the nutritional content even further.
Oooh, the chai spice sounds delicious. :)
Thank you for the recipe! I made them once, now making them and quadrupling the recipe. Do you by chance have the nutritional information for these? Thank you
These are very good. I also tried them with 1/3 cup of raisins, dusted in flour, and it was very good.
Sounds delicious!
Im light on maple syrup. Can i use applesauce or do you have another suggestion?
Hi Kim! Do you have any Agave? If so, you could use some of that. Or honey. Or a combo of honey/agave/applesauce. We hope you enjoy these!
Any.wat of knowing the nutritional value of one of these muffins?
Rachel
Hi Rachel! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
These are so good . what is the nutritional content?
Hi Debbie! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I don’t have any coconut oil. Can I use something else?
Hi Annie! Yes, you could use olive oil, vegetable/canola oil, or melted (cooled) butter. We hope you enjoy these!
I made this today and they came out beautifully. I used agave instead of maple syrup and I found the muffins to have just the right amount of sweetness. I was slightly worried about how they would taste because I had to use olive oil instead of coconut, but alas there were no issues and I love the flavor. They are also incredibly moist! I used a standard size cupcake/muffin tin and I managed to make 14 muffins. I give this recipe an A+ and two thumbs up.
Hi Gaby, thanks for sharing with us! We’re happy you enjoyed them, and we’re glad to know they came out well with the olive oil!