Go Back

Healthy Zucchini Muffins

Moist and flavorful zucchini muffins that are easy to make and perfect for busy mornings or cozy afternoons.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Finely grated for even blending.
  • 1 cup whole wheat flour Can substitute with all-purpose flour.
  • 1/2 cup oats Old-fashioned or quick oats work.
  • 1/2 cup brown sugar Adjust to taste for sweetness.
  • 1/4 cup honey or maple syrup For natural sweetness.
  • 1/4 cup vegetable oil or melted coconut oil Choose based on preference.
  • 2 pieces eggs Can substitute with flax eggs for vegan option.
  • 1 teaspoon vanilla extract Enhances flavor.
Dry Ingredients
  • 1 teaspoon baking soda Helps muffins rise.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt Balances sweetness.
  • 1 teaspoon cinnamon Add more to taste.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the grated zucchini, brown sugar, honey (or maple syrup), vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the whole wheat flour, oats, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to three days. For longer storage, freeze for up to three months. When ready to eat, reheat in the microwave for about 20 seconds.