These healthy zucchini muffins are the lightest and fluffiest that I’ve ever made. Seriously guys, after the first bite, I did a double take and almost had a hard time writing that they’re healthy. But they are! You would never believe that they’re made with whole wheat flour, no refined sugars, healthy fats and lots of veggies packed away into each handheld little one. Perfect for breakfast (I’ll take two please!) or a mid-afternoon snack (again, can I have two?) to avoid the post-lunch desire for naptime.
I made a batch of these over the weekend, immediately ate two (as soon as I was done photographing, which required quite a bit of self control), and then started to panic a little because I loved them so much that surely one batch wouldn’t be enough to last me through the week! Luckily they’re so quick and easy, with little enough clean up, that I could totally make a second batch without eating up too much relaxation time on my weekend afternoon.
All the muffins all the time!
And with zucchini season in full force, these muffins are the perfect way to use up your farmers market haul.
Muffins have got to be one of my favorite foods of all time. Blueberry, banana nut, carrot banana, chocolate chip… Mini, regular, so-jumbo-it-might-as-well-be-a-cake. I’m not sure that I could choose a favorite. Their portable, airy, delicious little selves can sometimes blur the line between healthy breakfast food and sinfully sweet dessert. These muffins definitely tip the healthy scales with just two little teaspoons of pure maple syrup per muffin, lots of fiber from the whole wheat flour and oatmeal, heart healthy coconut oil, and vitamin-packed zucchini.
I highly recommend breaking one open and slathering with a pat of butter when they’re hot out of the oven. If you’re a honey fan, bring that little golden bear on out for a little drizzle. Not too much, though — don’t wanna add too much sugar, even if it is natural and unrefined.
- 1 egg
- ½ cup pure maple syrup
- ½ cup milk (I prefer almond)
- ¼ cup melted coconut oil
- 1 ½ cups grated zucchini (about 2 medium)
- 1 ⅔ cup white whole wheat flour
- ½ cups quick rolled oats (uncooked), divided
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- Preheat your oven to 350 degrees F. Prepare a 12-cup regular muffin tin with either non-stick spray or muffin liners -- set aside.
- In a medium bowl, add all of the wet ingredients (egg through zucchini) and stir to combine. Add all of the dry ingredients over the wet, and stir until just combined -- try not to over stir.
- Divide evenly among the 12 muffin tins and bake for 18-20 minutes until golden brown and a toothpick (or small, sharp knife) inserted in the center comes out clean. Allow to sit for a few minutes on a cooling rack in the muffin tins, and then remove and set directly on the cooling rack to cool completely.
- Store in a sealed plastic bag or tupperware container in the fridge for several days.