Healthy Zucchini Muffins

These delicious healthy zucchini muffins are made with whole wheat flour and naturally sweetened with maple syrup. They’re moist, fluffy and perfect for meal prep!
Contents
Why You’ll Love These Muffins Ingredients Needed Recipe Substitutions How to Make Healthy Zucchini Muffins Recipe Tips!Storing Zucchini Muffins Frequently Asked Questions More Healthy Muffin Recipes to Try

If you’re looking for a recipe to make with all your zucchini this summer look no further than these healthy zucchini muffins! I used my healthy zucchini bread as a guide when developing this recipe, so if you’ve already made that I know you’re going to love these muffins.

These muffins are made with whole wheat flour instead of white flour, maple syrup instead of white sugar and applesauce to replace some of the oil. They’re seriously so fluffy and delicious, you’ll never even know they’re healthier.

Pro tip! My kids love these muffins, so for all my parents out there, this recipe is a great way to sneak in extra veggies to your kiddo’s diet!

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Why You’ll Love These Muffins

Healthy – Made with whole grains, applesauce, olive oil, maple syrup and zucchini, these muffins are a healthier alternative to traditional baked goods.
Easy – With simple ingredients and straightforward steps, these muffins come together in about 30 minutes from start to finish.
Portable – These muffins are easy to eat with your hands on the go. Bonus, silicone muffin cups double as a baking, storage and transportation vessel.

Ingredients Needed

whole wheat pastry flour – a healthier flour option that keeps the muffins light and tender. My go-to brand is Bob’s Red Mill whole wheat pastry flour.
ground cinnamon and ground nutmeg – adds some spice and warmth to these muffins.
baking powder and baking soda – helps the muffins rise.
large eggs – help to bind everything together and provides structure for the muffins.
pure maple syrup – for natural sweetness without refined sugars.
olive oil – helps keep these muffins super moist and fluffy!
unsweetened applesauce – adds moistness and helps in reducing the amount of oil needed. You can make homemade applesauce or use store-bought.
finely grated zucchini – the star of the show here! No need to squeeze the grated zucchini… the liquid from the zucchini helps keep the bread moist.

Find the printable recipe with measurements below.

Recipe Substitutions

Flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
Oil: Swap the olive oil with melted coconut oil, butter, avocado oil or any neutral oil.
Maple syrup: Honey or agave syrup can be used as alternative. I haven’t tried it, but I bet monk fruit maple syrup would work for a low-sugar option.
Applesauce: Mashed banana or Greek yogurt would be a good replacement for the applesauce.
Gluten-free: I haven’t tested these muffins with a gluten-free flour mix but you should be able to swap a gluten-free all purpose blend for the flour in this recipe. My favorite is Bob’s Red Mill 1:1 Gluten-Free Flour. You can also try my flourless zucchini muffins if you’re looking for a gluten-free option!
Vegan: I’m not sure how these muffins would turn out as vegan, but if you’re looking for a vegan zucchini recipe try my vegan zucchini bread instead.
Mix-in’s: Feel free to add in your favorite mix-in’s like chocolate chips, dried fruit or nuts. I would start with 1/2 cup and add more for topping.

How to Make Healthy Zucchini Muffins

Step 1: Combine your dry ingredients in a large mixing bowl.

Step 2: Whisk together your wet ingredients in a separate bowl.

Step 3: Add the grated zucchini to the wet ingredients. Stir to combine.

Step 4: Add the dry ingredients into the bowl with the wet ingredients. Stir together until just combined (don’t over mix).

Recipe Tips!

Don’t over-mix: One of the key steps to achieving fluffy, tender muffins is to avoid over-mixing the batter. Stir until just combined for the best texture.
Test for doneness: Insert a toothpick into the center of a muffin to check if they’re done. If it comes out clean or with just a few crumbs, they’re ready to come out of the oven.
Cool properly: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This makes them easier to handle and can improve the texture. And you don’t want to let the muffins cool completely in the muffin tin because they could continue to bake as they’re sitting and dry out.
Use silicone or paper liners: These make for easy removal and less mess. If you don’t have liners, make sure to thoroughly grease the muffin tins.

Storing Zucchini Muffins

At room temperature: Store cooled muffins in an airtight container on the counter for up to 3 days.
In the refrigerator: For a longer storage option, place the muffins in an airtight container in the fridge for up to a week. This helps preserve their freshness and prevents spoilage.
In the freezer: These muffins freeze well! Simply store them in a freezer-safe bag or container for up to 3 months. Thaw them in the fridge or at room temperature before enjoying.

Frequently Asked Questions

Can I make these muffins gluten-free?

I haven’t tested it, but you should be able to substitute the whole wheat pastry flour with a gluten-free flour blend. Make sure it’s a blend that’s meant for baking to achieve the best results.

How do I prevent the muffins from sticking to the liners?

Make sure you grease the muffin liners with nonstick spray before adding the batter, or use silicone muffin liners which are naturally nonstick.

Why are my zucchini muffins dry?

Over-baking is a common reason for dry muffins. Make sure to check them a few minutes before the suggested baking time and remove them from the oven as soon as a toothpick comes out clean.

Can I add a mix-in to these muffins?

Yes! I kept these muffins plain, but you can absolutely add mix-in’s to the batter. Some ideas are chocolate chips, dried fruit and/or nuts. I would keep the total amount of mix-ins around 1/2 cup. Add them to the batter last, after you’ve combined the wet and dry ingredients.