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!
Seemed very blah. No taste
We’re sorry to hear you didn’t care for these, Greta.
Loved these! Did not find them bland or soggy at all. I think if you are used to eating very sugary foods, then maybe trying something sweeter, but for me it was perfect: just sweet enough, but not to the point where I felt that I was eating cake.
Thank you, Rachel — we’re glad to hear that! :)
I have tried so many different “healthy zucchini muffin” recipes this season and this one is by far the best!!! I was worried they would be too moist but they turned out just perfect. Had them in the oven for 22 mins and it was just right. They are just sweet enough without being too overpowering. Will definitely be using this recipe again!
Thanks for your sweet words, Sarah — we’re so happy you enjoyed these! :)
These were delicious! I’ll admit I was a bit concerned regarding the sweet elements but I’m from Sweden and I’m very used to savory muffins so I thought, eh, let’s go with it! They were perfect! They had a hint of sweetness. I once ate one with some homemade plumjam, definetly a good option if you want a sweeter snack but great as they are! Cheers!
Thanks for giving the recipe a try, Sofie! We’re so glad you enjoyed these and we bet they really were terrific with that homemade plum jam! :)
These are pretty good, certainly a nice variation from the zucchini recipes we’re tired of eating. I used whole wheat flour, increased zucchini to 2 cups. I didn’t have coconut oil so I used 1/4 c of melted butter. With these variations, the dough was too dry for muffins so I added a few tablespoons of vegetable oil. I also added 1 c. of walnuts. Good stuff!
We’re glad you enjoyed them!
Hi! I have just made these – I have added cocoa powder and dark chocolate chips and they have turned out amazing! Soo delicious! Thank you for the recipe! :)
Thanks for sharing with us, Jana — we’re so glad you enjoyed them, and we like your additions of the cocoa powder and dark chocolate chips!
I just made these muffins this evening, and they were perfect! I added a handful of dark chocolate chips for a sweet treat. ;) Thanks for sharing the recipe!
We’re happy to hear you enjoyed them, Elizabeth — thanks for giving them a try! :)
Any chance you’ve made these as mini muffins and can share the baking time? I could guess, but I thought maybe you’d know how this particular recipe translates. These sound great to send in school lunches. Thanks!
Hi Christine! We haven’t tried making these into mini muffins, but we think they should only need to bake for around 8 minutes. We’d suggest setting your timer for that long and if they need longer, you can add increments of 2 minutes (they shouldn’t need more than 10 minutes though). We hope you enjoy!
Delicious as is! (Used unsweetened almond milk). I will definitely make this recipe again.
We’re so happy you liked these, Beverly!
These are so great I made them two days in a row! I didn’t haven’t white whole flour or coconut oil, so I did 1 cup all purpose, 2/3 cup whole wheat flour and substituted butter for the oil. I think they have the perfect amount of sweetness. I’ll definitely be checking out your other recipes!
We’re so glad you enjoyed them, Stefanie! :D