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!
Love these muffins. I’ve made them at least six or seven times. I follow the directions pretty much except I add more cinnamon and I freeze the zucchini. As it thaws it releases all it’s water and I use one and a half cups of water free zucchini. It makes substantial muffins, no crumbs, delicious.
hi i was wondering if i could substitute the flour with oat flour?
?Just finished baking these beautiful, light, deliciôus breakfast muffins! Excellent recipie! I used 2/3 cup all purpose flour, 1/2 cup whole wheat and 1/2 cup oat flour. Grated 1 cup zucchini and 1/2 cup carrots and added 1 cup raisin to the drip mix. Very happy with the outcome . Definitely a keeper!???
Very moist and yummy. Freezes well too
I used sugar instead of syrup, and applesauce instead of oil, plus an extra splash of milk to add more moisture and these HIT THE SPOT, I like that they didn’t taste like cake/weren’t too sweet
This recipe is SO GOOD. I used extra virgin olive oil instead of coconut oil and they came out great. I will definitely be making these again!
I made these muffins for my husband and son and we all devoured about half of the muffins that day… And they were gone the next day. I didn’t have enough zucchini so I used about 1 cup of grated zucchini and 1/2 cup of grated apples. I didn’t squeeze out the liquid and they turned out super moist! I’m going to make it again this morning!
The second try was also a success! I used all zucchini and added chia seeds and cocoa nibs! The cocoa nibs were so delicious!
Hi there – do you sweat the zucchini after grating it to let out the moisture or just throw it in the batter?
I swapped 3 ripen bananas for the maple syrup. Came out perfect! Will be making these often for my toddler. Thank you for the recipe:)
First time trying this recipe and we love these muffins.
Thank you Ali