Healthy Zucchini Muffins

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.

Love this Healthier Zucchini Muffins recipe! It's easy to make, made with healthier ingredients (including oatmeal), and so flavorful and delicious! My kind of summer breakfast comfort food. :) | gimmesomeoven.com

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 chocked full of fresh shredded zucchini.  I think you’re going to love them.

For anyone new to the idea of zucchini muffins, they are basically the equivalent of zucchini bread (somewhat similar to banana bread), but baked into cute little single-serve muffins.

Love this Healthier Zucchini Muffins recipe! It's easy to make, made with healthier ingredients (including oatmeal), and so flavorful and delicious! My kind of summer breakfast comfort food. :) | gimmesomeoven.com

Original recipe picture from a few years back :)

They are lightly spiced with cinnamon and vanilla, they’re nice and soft and warm and fluffy, and they are an absolute treat for breakfast.  And bonus?  They’re made with healthier ingredients, so they are actually a smart way to start the day!

Love this Healthier Zucchini Muffins recipe! It's easy to make, made with healthier ingredients (including oatmeal), and so flavorful and delicious! My kind of summer breakfast comfort food. :) | gimmesomeoven.com

With the rockstar ingredient, of course, being zucchini.  Fresh, delicious, green, seasonal zucchini.

Mix it into a simple batter with some oats…

Love this Healthier Zucchini Muffins recipe! It's easy to make, made with healthier ingredients (including oatmeal), and so flavorful and delicious! My kind of summer breakfast comfort food. :) | gimmesomeoven.com

…bake them up to fluffy perfection…

…and then dive in.  :)
Love this Healthier Zucchini Muffins recipe! It's easy to make, made with healthier ingredients (including oatmeal), and so flavorful and delicious! My kind of summer breakfast comfort food. :) | gimmesomeoven.com

I like mine with a little pat of butter.  Or if you’re a honey person, a little drizzle with the ol’ bear will go a long way.  I just highly recommend enjoying at least one when it’s fresh out of the oven and nice and warm.  Such a treat.

For anyone looking for more great seasonal recipes in July, feel free to check out this great roundup of posts from some of my favorite food bloggers who are part of the Eat Seasonal crew.  Big thanks to Becky from The Vintage Mixer for organizing these, and hope that you find something delicious to inspire you today.

Cheers to a restful and delicious summer week ahead!

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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!

Ingredients:

  • 1 2/3 cups white whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 cup milk (almond milk, 2% milk, or whatever you prefer)
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract, store-bought or homemade
  • 1 1/2 cups grated fresh zucchini
  • 1/3 cups old-fashioned oats (uncooked), plus extra for sprinkling

Directions:

  1. 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.  Set aside.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined.  Set aside.
  3. 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.
  4. Portion the batter evenly between 12 baking cups.  Then sprinkle extra oats on top of each, if desired.  Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.  Transfer pan to a cooling rack, then serve the muffins warm.  Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.
All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Love this Healthier Zucchini Muffins recipe!  It's easy to make, made with healthier ingredients (including oatmeal), and so flavorful and delicious! My kind of summer breakfast comfort food. :) | gimmesomeoven.com

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221 comments on “Healthy Zucchini Muffins”

  1. I made this today and they came out beautifully. I used agave instead of maple syrup and I found the muffins to have just the right amount of sweetness. I was slightly worried about how they would taste because I had to use olive oil instead of coconut, but alas there were no issues and I love the flavor. They are also incredibly moist! I used a standard size cupcake/muffin tin and I managed to make 14 muffins. I give this recipe an A+ and two thumbs up.

    • Hi Gaby, thanks for sharing with us! We’re happy you enjoyed them, and we’re glad to know they came out well with the olive oil!

  2. I don’t have any coconut oil. Can I use something else?

    • Hi Annie! Yes, you could use olive oil, vegetable/canola oil, or melted (cooled) butter. We hope you enjoy these!

  3. These are so good . what is the nutritional content?

    • Hi Debbie! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  4. Any.wat of knowing the nutritional value of one of these muffins?

    Rachel

    Rating: 4
    • Hi Rachel! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  5. Im light on maple syrup. Can i use applesauce or do you have another suggestion?

    • Hi Kim! Do you have any Agave? If so, you could use some of that. Or honey. Or a combo of honey/agave/applesauce. We hope you enjoy these!

  6. These are very good. I also tried them with 1/3 cup of raisins, dusted in flour, and it was very good.

    Rating: 5
  7. Thank you for the recipe! I made them once, now making them and quadrupling the recipe. Do you by chance have the nutritional information for these? Thank you

  8. These muffins are delicious. I added a few chocolate chips and changed out the cinnamon for chai spice. I like the bite size muffins and it made 24 exactly. I like that there are some healthier additions to the recipe. I think next time I’ll put some hemp hearts in to bump up the nutritional content even further.

  9. Is there a substitute for milk? My daughter is dairy free but this recipe looks perfect otherwise!

  10. I’ve made these muffins 4 times now, and I love them every time. I love all the ingredients and my daughter devours them!

    Rating: 5
  11. these are absolutely wonderful!! moist, not sweet, and good for you. what’s not to like ;)

    oh, used more than the recommended amount of zucchini; Bob’s Red Mill whole wheat pastry flour.

    Rating: 5
  12. I had an abundance of zucchini this season and spent a day making these muffins, a traditional bread and a vegan bread. The muffins by far were the best of the 3. My daughter just came down and said ” the muffins are gone!”.
    So now I need to make another batch. These were great for breakfast and also a snack in the afternoon.

    Rating: 5
  13. These were really good! My 3.5 year old and 17 month old gobbled them up! I love that there is no refined sugar. The maple syrup adds just the right amount of sweetness. I need sprinkle some mini chocolate chips into the batter though :)

    Rating: 5
  14. These look so good!! I was wondering as to how many zucchinis would make the required 1.5 cups of grated zucchini.

  15. Can I substitute almond flour for the flour?

  16. My husband and I just tried making these zucchini muffins this afternoon, and they are great. Even our two-year-old, who is a very picky eater, ate one whole muffin and didn’t seem to mind the visible zucchini pieces in it. Our batter didn’t turn out as moist as it looks in the photos, maybe because we only put a 1/3 cup of maple syrup and added a handful of sliced almonds, but the muffins were still very tasty. We will certainly be making them again soon. Thank you for this recipe.

    Rating: 5
  17. I totally love these muffins and have made them multiple times! Do you think I could make them apple muffins instead of zucchini? Would that throw off the moisture?

    Rating: 5
    • So glad you love them! I haven’t tried them with apples yet, but imagine the substitution would be about equal. (Report back if you do!) ;)

  18. I’m not much of a recipe rater, but hey–three for three–these muffins are great! I’ve made them with different flour combinations, all to good success and tonight I added nuts and blueberries. This recipe is going in my “family approved” cookbook. Thanks and I will be checking out more of your recipes.

    Rating: 5
  19. Great recipe! Made these with minor alterations — replacing the maple syrup with molasses* and using buttermilk instead of milk. Delicious, moist and perfect for my morning “grab and go” breakfast. Next time I’ll add plumped raisins for a treat. (*I always use blackstrap molasses in place of syrup or honey since it has such a high calcium content — got to get it where I can!)

  20. Do I need to squeeze the grated zucchini or put everything in?

  21. 112 cals per muffin

    :)

    Rating: 4