The BEST easy Healthy Zucchini Muffins you’ll ever make, naturally sweetened with maple syrup! These zucchini muffins are light, moist and fluffy with hints of cinnamon and nutmeg. They are my go to zucchini muffin recipe – great to use up that summer zucchini and easy to freeze for later!
Healthy Zucchini Muffins
Ok guys, I’m kinda obsessed with todays recipe. I’m a sucker for a good zucchini bread or muffin recipe and these are seriously the bomb.com.
Is it bad to say that sometimes I impress myself. 🙂 haha Because today I totally did.
These muffins are a great way to use up that extra zucchini from the summer and I even give you tips on how to make and freeze these muffins so you can enjoy them into the fall! Let’s dive in!
How to make Zucchini Muffins?
- Preheat oven to 350 degrees F. Add cupcake liners to muffin tins or spray with cooking oil. Set aside.
- In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.
- In a large bowl, add maple syrup, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth. Slowly add the dry ingredients to the wet ingredients until everything is combined.
- Squeeze grated zucchini to remove any excess liquid. Fold in the zucchini. Add the batter to prepared muffin tin.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
The key to make these Zucchini Muffins is squeezing any excess water out of the grated zucchini. Zucchini is filled with water and as they cook they start to “sweat” even more. If you don’t squeeze the liquid out before adding to the batter, the muffins will brown on top but be raw dough in the center.
These days, one of my favorite baking tricks to consistently getting moist fluffy muffins is using either honey or maple syrup as the sweetener instead of sugar. Adding sugar in liquid form really helps keep the moisture in the muffins leaving you with perfect moist muffins every time. Don’t believe me, try it! I even use this trick with my cakes!
How to store Zucchini Muffins?
To store zucchini muffins, place in a air tight container or storage bag. Keep at room temperature for up to 3 days.
Can you freeze Zucchini Muffins?
Yes! Once you remove the zucchini muffins from the oven let them rest and cool on a wire rack. After the muffins have cooled, place them in the freezer for 30 minutes. Remove the muffins from the freezer and place in a freezer safe storage bag. Store for up to 3 months. To reheat the muffins, wrap them in a paper towel and heat in the microwave for 30 seconds to 1 minute.
To take these Zucchini Muffins up a notch, you could add 1/3 cup of dark chocolate chips, 1/2 cup fresh blueberries or even 1/4 cup of chopped nuts. It’s an easy way to keep the same great recipe but change up the flavor! I even like to spread a scoop of almond butter on my muffin for a little extra protein and nutty flavor.Although, honestly once you try these muffins you won’t want to change them up too much. They are good on their own.
Can’t wait for you guys to give this recipe a try.
Bon Appetit friends!
Other Muffin Recipes you Will Enjoy:
- Moist Marbled Chocolate Banana Muffins
- Best Ever Banana Muffin Recipe
- Healthy Strawberry Muffins
- Easy & Healthy Blueberry Muffins
- Lemon Raspberry Protein Muffins
Moist Healthy Zucchini Muffins
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Healthy Breakfast, Muffins and Baking, Kid-Friendly
- Method: Baking
- Cuisine: American
Description
Healthy Zucchini Muffins naturally sweetened with maple syrup! These zucchini muffins are light, moist and fluffy with hints of cinnamon and nutmeg. They are my go to zucchini muffin recipe!
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/3 cup coconut oil, melted
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/4 cup grated zucchini (about 1 1/2 zucchinis)
Instructions
- Preheat oven to 350 degrees F.
- Add cupcake liners to muffin tins or spray with cooking oil. Set aside.
- In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.
- In a large bowl, add maple syrup, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth.
- Slowly add the dry ingredients to the wet ingredients until everything is combined.
- Squeeze grated zucchini to remove any excess liquid.
- Fold in the zucchini.
- Add the batter to prepared muffin tin.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Serve.
Nutrition
- Serving Size: 1 muffin
- Calories: 133
- Sugar: 9 g
- Sodium: 627 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 16 mg
Filed Under:
Want More Zucchini Recipes?
Ground Beef Enchilada Zucchini Boats
Low Carb Zucchini Lasagna Roll ups
Buffalo Chicken Enchilada Boats
