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 chocked full of fresh shredded zucchini. I think you’re going to love them.
Healthy Zucchini Muffins Recipe | 1-Minute Video
Healthy Zucchini Muffins
- Prep Time: 14 minutes
- Cook Time: 16 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
Description
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 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!
Looks delicious! Muffins are my favorite way to eat zucchini! Haha. They always make muffins extra moist. Great recipe! Thanks for sharing!
Happy Summer!
xx Lane
Thanks Lane! We hope you love them, and that you’re having a great summer!
Ahhaha you are SO right!! SO MUCH effin’ zucchini! I do have a garden and, well…SO. MUCH.
It’s about time I try my hand at zucchini muffins. Thanks for the inspiration!
Haha, you’re so welcome, we hope you enjoy these!
Oh, Tim Riggins. He was my favourite :)
As for time flying, I can’t talk about it. Summer just barely started in Montreal, and I’m already dreading winter because “Winter is coming” and winter in Montreal is terrible! I should move… but first, I should make these muffins!
Tim Riggins foreverrrr! ;)
I’m with you on dreading winter, but I’m pretty sure these muffins will help all of us savor summer as much as possible. :) Enjoy!
Zucchini muffins are one of my favorite ways to sneak some veggies into my kids’ breakfast! They love them, and I can already tell they would love these wholesome muffins, too :)
Agreed, such a great veggie for sneaking into other foods. :) I love that you make zuch muffins for your kids!
These looks delicious. I’m going to make some mini ones for my kiddos. I bet they’ll love them. Thanks.
Awesome! Hope you all enjoy them! :)
This really looks wonderful and I would use Agave instead of maple due to health reasons. Thank you for your upbeat mood.
I really enjoy your blog.
Agave would be great with these too. :) And thanks for your kind words — I’m so glad you enjoy the blog!
Summer is flying by!! I love that you are taking moments to yourself to relax and regroup. I’m more of an extrovert but the older I get the more I learn how much I need those times too! So now, I need a muffin and a nap :)
PS…so glad you joined the group :) look forward to meeting you one day
Thanks so much for organizing, Becky! And yes — fingers crossed that our paths can finally cross in person sometime SOON! :)
can I use succant instead of maple syrup? sounds delicious!
Hi Jackie! Yes, you can, and the same amount should work just fine. We hope you enjoy these!
Seriously where does time go!?
These look so yummy! Can’t wait to try these!
Thanks Ana, we hope you enjoy them!
Yum!! I love love love zucchini bread and cake! Anything I put it in is super moist and you can’t even tell. I’ll be trying these for breakfast!
Thanks Shawn, we hope you love them!