Zucchini Muffins
Zucchini Muffins are the perfect healthy treat either to satisfy your sweet tooth after dinner, or for a pick me up breakfast to get your day started off on the right foot!
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These easy Zucchini Muffins are so moist from the fresh zucchini, and naturally sweetened with honey, meaning no refined sugars. This great recipe has plenty of taste though, with great blend of cinnamon and vanilla, and endless possibilities for add ins. Top it off with some almond butter or a drizzle of pure maple syrup on the tops of the muffins for a little sweetness!
Just the taste of summer zucchini is enough to make these healthy muffins irresistible and is one of our favorite ways to make them. If you’re looking for just a bit more sweetness, adding chocolate chips will make delicious chocolate chip zucchini muffins. Dried fruit like raisins or cranberries will provide the same sweetness.
Zucchini Muffins may be our favorite healthy zucchini muffin recipe. With wholesome ingredients, these make for a great breakfast on-the-go. You can make these in mini muffins form, too, with the right muffin tin. This makes them the perfect way to start off a busy morning without having to skip breakfast.
Why You’ll Love this Recipe:
Naturally Sweetened: Sweetened with honey instead of refined sugar for a healthier treat.
Gluten-Free & Paleo-Friendly: Made with almond flour, these muffins are naturally grain-free and perfect for various dietary needs.
Moist & Tender: The shredded zucchini adds incredible moisture without making the muffins soggy.
Quick & Easy: Just 10 minutes of prep time and minimal ingredients make these perfect for a quick, healthy bake.
Great for Meal Prep: These muffins store well, making them an excellent option for breakfast or snacks throughout the week.
Deliciously Spiced: A touch of cinnamon enhances the natural sweetness and makes them extra flavorful.
Ingredients to Make Zucchini Muffins:
- eggs. Provide structure and help bind the ingredients together.
- honey. Adds natural sweetness. You can substitute with maple syrup or monk fruit syrup for a different sweetener option.
- coconut oil. Keeps the muffins moist and adds a slight richness. If preferred, you can use melted butter or avocado oil.
- vanilla extract. Enhances flavor and adds a warm, sweet aroma.
- almond flour. A gluten-free and grain-free alternative that gives these muffins a tender texture. You can substitute oat flour or a mix of coconut and tapioca flour for a different texture.
- shredded zucchini. Adds moisture and sneaks in extra veggies! No need to squeeze out excess moisture unless your zucchini is very watery.
How to Make Zucchini Muffins:
- Preheat the oven to 350°F. Line a muffin tin with paper liners or lightly grease the cups.
- In a large mixing bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract until smooth.
- Add the dry ingredients; almond flour, cinnamon, baking powder, and salt to the wet ingredients. Mix until just combined.
- Gently fold the shredded zucchini into the batter until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Recommended Equipment
Recipe Notes & Tips:
- Add-Ins for Extra Flavor: Stir in ¼ cup of chopped nuts (like walnuts or pecans) or chocolate chips for added texture and richness.
- Finely Shredded Zucchini: Use the smaller holes of a box grater to shred the zucchini finely. This helps it blend seamlessly into the batter for a smoother texture.
- Room-Temperature Ingredients: This has given us the best results when it comes to having a smooth, even batter.
- Serving Suggestions: Enjoy warm with a spread of almond butter for added protein or a drizzle of honey for extra natural sweetness.
- Baking Time May Vary: Oven temperatures can differ, so start checking for doneness around 18 minutes by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they’re ready!
Serving Suggestions:
How to Store:
Room Temperature: Store muffins in an airtight container or sealed bag at room temperature for up to 2 days. Line the container with a paper towel to absorb any excess moisture and prevent sogginess.
Refrigerator: Keep muffins in an airtight container in the fridge for up to 5 days. Allow them to come to room temperature or warm them up before serving for the best texture.
Freezer: Wrap each muffin in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds.
FAQs:
Absolutely! Replace the egg with flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use maple syrup instead of honey.
No, the skin is tender and full of nutrients. It blends into the batter seamlessly and won’t affect the texture or flavor.
Absolutely! Popular additions include chopped nuts (walnuts, pecans), dried fruit, shredded coconut, or chocolate chips. Limit mix-ins to 1/2 cup to maintain the batter consistency.
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Zucchini Muffins
Ingredients
- 2 eggs
- ⅓ cup honey
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup shredded zucchini
Instructions
- Preheat the oven to 350°F. Line a muffin tin with liners or lightly grease the cups.
- In a large mixing bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract until smooth.
- Add the almond flour, cinnamon, baking powder, and salt to the wet ingredients. Mix until just combined.
- Gently fold the shredded zucchini into the batter until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
-
- Add-Ins for Extra Flavor: Stir in ¼ cup of chopped nuts (like walnuts or pecans) or chocolate chips for added texture and richness.
- Finely Shredded Zucchini: Use the smaller holes of a box grater to shred the zucchini finely. This helps it blend seamlessly into the batter for a smoother texture.
- Room-Temperature Ingredients: Use room-temperature eggs and melted coconut oil to prevent the oil from solidifying when mixed. This ensures a smooth, even batter.
- Serving Suggestions: Enjoy warm with a spread of almond butter for added protein or a drizzle of honey for extra natural sweetness.
- Baking Time May Vary: Oven temperatures can differ, so start checking for doneness around 18 minutes by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they’re ready!
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