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5.0 from 6 votes

The Best Healthy Zucchini Muffins

The best Healthy Zucchini Muffins! Spiced with cinnamon and nutmeg, made with whole grain flour and dairy-free. They can be made gluten-free friendly using a 1:1 gluten-free all-purpose baking flour. These muffins are perfect for garden season.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 146 kcal
Course: Breakfast
Cuisine: American

Ingredients

Dry Ingredients
  • 1 3/4 cup + 2 TBSP whole wheat pastry flour1
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp ground nutmeg
Wet Ingredients
  • 2/3 cup coconut sugar or brown sugar2
  • 1/2 cup applesauce3
  • 1/3 cup oil avocado, sunflower, melted & cooled coconut
  • 1 large egg
  • 1/4 cup milk of choice I used cashew
  • 1 tsp vanilla extract
  • 1 1/2 cups lightly packed shredded zucchini water squeezed out (equal to about 1 medium zucchini)

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF. Grease 12 cup muffin pan with oil; set aside.
  2. In a medium bowl whisk together flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg; set aside.
  3. In a large bowl whisk together sugar and applesauce then whisk in oil, egg, milk and vanilla.
  4. Add bowl of dry ingredients into large bowl of wet ingredients. Using large spatula, gently combine until dry ingredients are almost incorporated, then fold in shredded zucchini. Batter will be somewhat thick. Avoid over-mixing the batter or you’ll end up with tough muffins.
  5. Evenly distribute batter into greased muffin pan, filling ¾ full (about heaping 1/4 cup of batter).
  6. Bake muffins at 350ºF for 15-20 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10-15 minutes before gently removing. TIP: if greasing pan, I use a butter knife to remove from pan.
  7. Transfer zucchini muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days.

Notes

  • Whole wheat white flour may be used, the muffins will just be slightly more dense. You can also use a mix of whole wheat and all-purpose flour. 1:1 all-purpose gluten-free baking flour should also work (make sure it is a 1:1 "baking" flour with xanthan gum).
  • I have not tested this with a vegan sub yet, but you should be able to use a flax seed egg.
  • Recipe adapted from my Whole Grain Cinnamon Apple Muffins.

Nutrition Information

Serving 1/12 Calories 146kcal (7%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Cholesterol 16mg (5%) Sodium 132mg (6%) Fiber 2g (8%) Sugar 12g (24%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 146

% Daily Value*

Serving 1/12
Calories 146kcal 7%
Carbohydrates 23g 8%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Cholesterol 16mg 5%
Sodium 132mg 6%
Fiber 2g 8%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.