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4.82 from 55 votes

Healthy Zucchini Muffins

This healthy zucchini muffins recipe is made with whole wheat flour, it’s naturally sweetened with maple syrup, and it’s a delicious way to use up extra zucchini!
Prep Time14 minutes
Cook Time16 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: easter, muffin, vegetarian
Servings: 12 servings

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!