Healthy Zucchini Bread Muffins Recipe

Introduction

These Healthy Zucchini Bread Muffins are a delicious way to enjoy a wholesome treat. Moist and tender, they combine whole wheat flour and fresh zucchini for a nutritious snack or breakfast option.

Ingredients

• 1 1/2 tablespoons vanilla extract
• 2 1/2 cups whole wheat flour
• 3 cups grated zucchini
• 2 eggs (beaten)
• 3/4 cup brown sugar (plus more for topping)
• 1/3 cup old fashioned rolled oats (plus more for topping)
• 1/3 cup pure maple syrup
• 1/2 cup olive oil
• 1/2 cup applesauce
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 3/4 teaspoon cinnamon

Instructions

1. Step 1: In a large bowl, stir together grated zucchini, beaten eggs, vanilla extract, olive oil, applesauce, brown sugar, and maple syrup until well combined.
2. Step 2: In a separate bowl, combine whole wheat flour, baking soda, baking powder, sea salt, cinnamon, and 1/3 cup rolled oats. Whisk until evenly mixed.
3. Step 3: Make a well in the center of the dry ingredients.
4. Step 4: Pour the wet ingredients into the well and mix by hand until just combined. Avoid over mixing to keep the muffins tender.
5. Step 5: Line a muffin tin with liners and fill each about 3/4 full with batter. This recipe makes approximately 24 muffins.
6. Step 6: Sprinkle the tops with additional rolled oats and a little brown sugar for a crunchy topping.
7. Step 7: Bake in a preheated oven at 350 degrees Fahrenheit for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Cool muffins on a baking rack before storing.

Tips & Variations

• Try swapping the olive oil for melted coconut oil for a different flavor profile.
• Add a handful of chopped nuts or chocolate chips to the batter for extra texture.
• Use shredded carrot instead of zucchini for a subtle twist.
• For a sweeter muffin, increase the maple syrup by a couple of tablespoons.

Storage

Store muffins in a ziplock bag or airtight container at room temperature for 3-5 days. For longer storage, freeze for up to one month and thaw at room temperature before serving. To reheat, warm in a microwave for 15-20 seconds or in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of whole wheat flour?

Yes, all-purpose flour can be used as a substitute, but the muffins may be less dense and slightly less nutritious.

Do I need to peel the zucchini before grating?

No peeling is necessary. The skin adds nutrients and color, and will soften during baking.

Healthy Zucchini Bread Muffins Recipe

---

★★★★★

4.9 from 145 reviews

• Author: Mariam
• Total Time: 33 minutes
• Yield: 24 muffins 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These Healthy Zucchini Bread Muffins are a delicious and nutritious treat, perfect for breakfast or a snack. Made with whole wheat flour, grated zucchini, and sweetened naturally with brown sugar and maple syrup, they offer a moist texture and a subtle cinnamon flavor. The addition of olive oil and applesauce keeps them moist without excess fat, making them a wholesome choice for a guilt-free indulgence.

---

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 1/2 tablespoons vanilla extract
• 3 cups grated zucchini
• 2 eggs (beaten)
• 1/3 cup pure maple syrup
• 1/2 cup olive oil
• 1/2 cup applesauce
• 3/4 cup brown sugar (plus more for topping)

Dry Ingredients

• 2 1/2 cups whole wheat flour
• 1/3 cup old fashioned rolled oats (plus more for topping)
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 3/4 teaspoon cinnamon

---

Instructions

1. Combine Wet Ingredients: In a large bowl, stir together the grated zucchini, beaten eggs, vanilla extract, olive oil, applesauce, brown sugar, and maple syrup until the mixture is well combined.
2. Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, sea salt, cinnamon, and 1/3 cup rolled oats until evenly mixed.
3. Create a Well: Make a well in the center of the dry ingredient mixture to prepare for the wet ingredients.
4. Combine Wet and Dry: Pour the wet ingredients into the well of the dry ingredients and mix by hand just until combined. Be careful not to over mix to ensure a tender muffin texture.
5. Prepare Muffin Tin: Fill muffin liners about 3/4 full with the batter. This recipe yields approximately 24 muffins.
6. Add Toppings: Sprinkle the tops of the filled muffins with additional rolled oats and a light sprinkle of brown sugar for added texture and sweetness.
7. Bake the Muffins: Bake in a preheated oven at 350°F (175°C) for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Store: Allow muffins to cool on a wire rack. Store in an airtight Ziploc bag for 3-5 days or freeze for up to one month for longer storage.

Notes

• Do not over mix the batter to avoid dense muffins; mix just until combined.
• Use whole wheat flour for added fiber and nutrients, but you can substitute with all-purpose flour if preferred.
• Grate the zucchini finely and gently squeeze out excess moisture if desired to prevent soggy muffins.
• These muffins freeze well; thaw at room temperature or warm in the microwave before serving.
• You can add nuts or raisins for additional texture and flavor if desired.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Healthy zucchini bread muffins, whole wheat muffins, zucchini muffins recipe, healthy breakfast muffins, low fat muffins, homemade zucchini muffins