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 made these today as written and they are perfect! The maple syrup and cinnamon add a good balance of flavor. I did not squeeze the moisture out of the zucchini and think they’d be very dry if I did. My tiny oven usually bakes things in 2/3rd the normal time, but these took 22 minutes, FYI. I let them cool in the muffin pan for all of two minutes and they came out with minimal effort. Thanks for the great recipe!
So good!
Just finished off one, warm from the oven. Delicious. I used half AP flour, half white whole wheat. Also, threw in a half cup of toasted, chopped pecans. I only made 10 muffins because, well, I like a big muffin. Sprinkled oats and a little sugar on the tops before baking for a crusty bite. Good stuff. Thanks!
This recipe is AMAZING!!! I used 1/4 cup applesauce (made my own) for the egg since my daughter is allergic to them. I squeezed out the zucchini before adding it to the mixture because I thought with the addition of the applesauce that it would be too runny. They came out perfectly and my 2 year old is one happy camper! Thank you! This is probably the fifth recipe that I’ve tried and the others were just terrible. These will become a staple in our household. :)
These muffins were very tasty however the bottoms of mine still had a lot of moist zucchini in them after cooking them for almodt 24 minutes… I’m thinking maybe I used too much zucchini although it seemed to measure out correctly…I used one zucchini grated, how many zucchinis did you use?
SUPER!
These are my most favourite muffins!!! So moist and flavorful. I sub olive oil instead of coconut.
I made these muffins this morning and they were excellent! Super moist and great flavor. The only alteration I made was that I added a bit of flaxseed, and a few Cran raisins. Thanks for posting this!
I have blade this recipe a couple of times, I used coconut oil, coconut milk, no egg ( substituted applesauce), and I added flax seeds, hemp and chia seeds! Delicious ?
112 cals per muffin
:)
Thank you!