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 muffins are so good. I have made them probably more than a dozen times! I make them vegan by using flax eggs and I also use sunflower seed butter in place of the oil. They are perfect everytime and my kids give them 10/10
My previous post had some typos. Posting again. I made these muffins tonight for my almost 2 year old son, and he loved it. I tasted one and was very impressed with the texture. I’m glad that these are healthy, because I’m trying to sneak more oats and vegetables into his diet and these muffins were a perfect way to do it. I tried another muffin recipe from another blog and they just didn’t come out right. They were falling apart. The ratio of all of the ingredients helped to achieve a moist muffin that could be held together.
I made this recipe tonight for my almost 2 year old son, who loves muffins. The texture was perfect for him. Little does. He knows I’m sneaking oats and zucchini into his diet. Beautifully done. I’ve tried another recipe with my muffins came out reach I can’t. We’re falling apart. I love the consistency of these muffins.
I thought these sounded really GREAT, although I wondered about the measly amount of zucchini to so much dry ingredients. My muffins rose well, but taste kind of “meh”. They’re a little dry, and very little flavor. If I had purchased these in a store, I would have returned them.
I expected a much better outcome and much better flavor and texture from this site, as I have had great success with other recipes from here.
Made a double batch this morning and they are delicious’. I used whole wheat flour and added in some toasted walnuts and chocolate chips. 16 year old son is on his 4th one…
My whole family loves this recipe! Where can I find the nutritional information?
Substituted bananas, added some flax seed to the mix, used honey instead of maple syrup. Topped with chocolate chips, pepitas, and banana chips. Delicious!
I never leave reviews on recipes but these are DELICIOUS! I was looking for a healthier zucchini muffin recipe for both my toddler son and myself to have for breakfast. I made both full size for me and mini muffins for him. The minis baked for about 16-18 minutes.
Will definitely be making again!
So good! Easy to make a vegan version. I added banana instead of maple syrup. Delicious!
Can I add crushed pineapple and shredded carrots?