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!
These are delicious! I added golden raisins and English walnuts. In the future I’d double the cinnamon but that is a personal taste preference.
These muffins are fantastic! Soft, moist and so good with a bit of jam. My kids love them and I’m so pleased! Thank you! I have so much zucchini from my garden so will be making lots of batches of these and freezing them.
This are delicious. I substituted the coconut oil with a combination of unsweetened apple sauce and vegetable oil (more applesauce then oil). I read the recipe wrong and only used 1 1/2 cups of whole wheat flour and they were fine. I also added 1 cup of raisins. Will definitely make them again.
I just made these and cannot wait to try them.
How many regular sized muffins does this recipe make?
I see at the top of the recipe the serving size is 24 however The recipe
Reads to divide the batter between 12 cup muffin pan. I filled my regular sized muffin
Pans to the top and was able to get 18.
These are a 6/5 stars in my book! So good. Do though, follow storage directions and don’t leave on counter for greater than 2 days. I had to throw them out last time and was sooo sad! Didn’t make that mistake this time–extras are in the freezer. Husband would probably give them a 4/5, but any “dessert” recipe with zucchini that my husband will eat at all is a major win.
Question about coconut oil. I’ve never used but would like to. (I’ve just been using half 1/4 cup of applesauce unsweetened with half 1/4 veg. oil–which I hate.) Do I melt it first or just spoon 1/4 cup out of jar?
Thanks!
Delicious! The only problem is trying not to eat them all at once!
Can i use oat flour?
What is the nutritional values on theses muffins.?
Thank you
Someone in the comments wrote: ” For anyone curious, approx. macros- 153 calories, 5g fat, 24g carbs, 3g fiber, 9g sugar and 4g protein. “
Is 1 2/3 cup flour accurate? I found my batter to be extremely dense and dry. I couldn’t even mix the wet and dry partially without the dry soaking up the wet. I watched your video and my batter looks completely different.
These muffins are so delicious! We are gluten-free, so I used 1 cup white GF flour and 2/3 cup quinoa flour. For oil, I used avocado. I’ve made with zucchini and also with apple. SO GOOD!! Thanks :)