Healthy Zucchini Muffins
Try our ultimate healthy zucchini muffins recipe! Made with fresh zucchini, warm spices, and wholesome ingredients, these delicious muffins are perfect for breakfast, snacks, or dessert. Easy to make and customizable, they’re a nutritious treat the whole family will love!
We absolutely love these zucchini muffins, and for good reason! They have amazing flavor while still being on the healthier side.
The fresh zucchini adds a subtle sweetness and gives these muffins some extra moisture, while the cinnamon and vanilla add a wonderful taste to every bite.
They’re soft and have a hearty, slightly chewy texture thanks to the oats.
One of the best things about these muffins is how incredibly easy they are to make.
Just mix up the ingredients, let the batter rest for a bit, and bake. In no time, your kitchen smells wonderful and you have a great grab-and-go breakfast the whole family will love!
Serve one with a coffee smoothie, an omelet, or with a serving of egg casserole for a full breakfast.
Zucchini Muffin Recipe Ingredients
Grated Zucchini: This adds moisture and a subtle sweetness to the muffins while sneaking in some extra veggies.
- Substitutions: You can use shredded carrots or finely chopped apples for a different flavor and texture.
Granulated sugar: This sweetens the muffins and balances the flavors.
- Substitutions: Honey, maple syrup, or coconut sugar can be used to reduce refined sugar or add a different flavor.
Unsweetened applesauce: This helps to keep the muffins moist and reduces the need for additional fat. It also adds a mild sweetness.
- Substitutions: Mashed bananas or Greek yogurt can be used to achieve similar moisture and consistency. Greek yogurt will be tart, so you may need to increase the sugar.
Canola or vegetable oil: Provides fat for tenderness and richness.
- Substitutions: Melted coconut oil, light tasting olive oil, or melted butter can be used instead.
Eggs: These are a binder for structure and stability.
- Substitutions: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) work well for an egg-free option.
Vanilla extract: Enhances the overall flavor.
- Substitutions: Almond extract can be used in place of vanilla but it gives these muffins a different flavor. Use it sparingly.
Rolled Oats: They contribute to the texture and add a slight chewiness, making the muffins heartier.
- Substitutions: Quick cooking oats work well in these muffins. The texture will be softer and not quite as chewy.
Wheat flour and all-purpose flour: The combination of these two flours gives the muffins structure, softness, a hearty texture, and extra fiber.
- Substitutions: White whole wheat flour works well in place of wheat flour. It has a different look but the same structure.
Ground cinnamon: This spice adds warmth and depth of flavor and pairs well with the vanilla extract.
- Substitutions: Nutmeg, pumpkin pie spice, or allspice can be used in place of cinnamon.
Baking powder and baking soda: These leavening agents help the muffins rise, making them light and fluffy.
Raisins (optional): Add sweetness and a chewy texture.
- Substitutions: Dried cranberries, chopped nuts (walnuts or pecans), or chocolate chips can be used in place of raisins.
How to Make Zucchini Muffins
Start by preheating your oven to 425°F and lining two muffin pans with paper liners.
Pour all the ingredients into a large bowl, and mix until they’re just combined. Give the batter time to rest, about 5-10 minutes, to let the flour and oats fully hydrate.
Now, fill each muffin cup to about ⅔ to ¾ full.
Pop the muffins into the oven and bake for 5 minutes. Then, lower the temperature to 400°F and continue baking for another 14-16 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Tips for the Best Muffins
Don’t Overmix: When combining the ingredients, mix just until everything is moistened. Overmixing can make your muffins tough instead of tender.
Rest the Batter: Let the batter sit for 5-10 minutes before baking. This gives the oats and flours time to hydrate, resulting in a better texture.
Fill Evenly: Use a cookie scoop or measuring cup to fill each muffin cup evenly. Aim for ⅔ to ¾ full to ensure they rise beautifully without overflowing.
Bake in Batches: If you only have one muffin pan, bake the muffins in batches using the same tin.
FAQs (Frequently Asked Questions)
More Muffin Recipes to Try
Ingredients
- 2 medium zucchini, shredded (about 2 cups)
- 1 ½ cups granulated sugar
- ¾ cups unsweetened applesauce
- ¼ cup canola oil, or vegetable oil
- 3 eggs
- 1 tablespoon vanilla extract
- 1 ½ cups oats, (*See note.)
- 1 ¼ cups wheat flour
- 1 ¼ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup raisins, optional
Instructions
- Preheat the oven to 425°F, and line two muffin pans with paper liners.
- In a large bowl combine all the ingredients until well mixed. Let the batter rest for 5-10 minutes to give the flour and oats a chance to hydrate.2 medium zucchini1 ½ cups granulated sugar¾ cups unsweetened applesauce¼ cup canola oil3 eggs1 tablespoon vanilla extract1 ½ cups oats1 ¼ cups wheat flour1 ¼ cups all-purpose flour1 tablespoon ground cinnamon1 teaspoon baking powder1 teaspoon baking soda1 cup raisins
- Fill each muffin cup ⅔ to ¾ of the way full.
- Bake for 5 minutes then reduce the oven temperature to 400°F. Bake for another 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5-10 minutes before transferring to a wire rack.