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.
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 chocked full of fresh shredded zucchini. I think you’re going to love them.
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!
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
1/2 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
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.
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 :)
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.
What is the nutritional values on theses muffins.?
Someone in the comments wrote: ” For anyone curious, approx. macros- 153 calories, 5g fat, 24g carbs, 3g fiber, 9g sugar and 4g protein. “
Can i use oat flour?
Delicious! The only problem is trying not to eat them all at once!
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?
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.
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.
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.
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 are really good! They’re not too sweet and the maple syrup added a nice taste. They use a lot of zucchini, too, which is a bonus because I have lots! I used half white and half whole wheat flour but next time I’ll use all whole wheat.
Oops. I meant to leave 5 stars with my comment.
I made these and they were perfect- not too sweet! I didn’t have enough maple syrup so used half sugar and was still great!
Really good! Super soft & moist! I got 12 full sized muffins. My little boys scarfed them down! Used coconut milk – because I already had the can open for the oil. ❤️ I think I’ll try to sub the egg for applesauce & make them for my vegan friends! 😍
Do you drain the zucchini before using?
These truly are the absolute best zucchini muffins I have made. It’s my keeper recipe, so thank you so much! This is a family favorite for sure. I usually do not alter recipes but I have made this so many times this is what works for me now. I mix all the liquids & coconut oil together and nuke for a few seconds on lowest power just until oil is almost melted and milk is not cold anymore. Then I add the zucchini too it then mix with the beaten egg. Then mix with the dry always adding chocolate chips on top of the muffins.
What works for me may not work for you but it simplified it for me. I looooove this recipe!
My whole family loves these and I love that they are such a healthy alternative to eating a baked good, I can feel great about making them for them. We each have extra fillings that we love, the kids love chocolate chips, my husband blueberries, and I love pecans. Thank you for creating such wonderful recipes!
I really like the muffins! Couple of things, I will use less salt next time and the ounce size didn’t change appropriately when I clicked the 2X to double the recipe. They were still pretty moist though. Will definitely make them again.
Holy Cow yummy!!!
I never like to mess with Ali’s recipes, she’s my go to even when I don’t have a chance for trial run. Perfect as is, I’m sure, but I had a banana that need to be used so I smushed and added, also swapped 1/3 c called for flour with 1/3 c wheat bran. (Old people always trying to add bran😆). I’m now going to go and eat a second warm muffin!
These are a great way to use up some zucchini! I had to cook mine for about 6 minutes longer than suggested and they still seem a little underdone so maybe I put in too much zucchini and they were too moist. They do taste good though next time I’ll probably double the spices, but that is just my preference. I added some pecans this time and I think I might try some berries next time. Certainly a recipe I’ll use again!
Can I add crushed pineapple and shredded carrots?
So good! Easy to make a vegan version. I added banana instead of maple syrup. 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!
Substituted bananas, added some flax seed to the mix, used honey instead of maple syrup. Topped with chocolate chips, pepitas, and banana chips. Delicious!