Healthy Zucchini Muffins
You’re going to love these healthy zucchini muffins. They’re soft, moist, and filled with deliciously cozy flavors. But most importantly – they’re loaded with sneaky veggies!
Perfectly soft n’ sweet zucchini muffins that are secretly healthy? Now that’s a baked good (and zucchini recipe) I can get by! All you really need are some baking essentials, plus a large handful of freshly grated zucchini to make this happen.
One thing to note is that these muffins aren’t overly sweet like ones you may have had at a bakery. Instead, I opted for a lightly sweetened, more netural flavor to make them versatile – like a slice of my paleo zucchini bread! That way you can enjoy these with a slab of butter or chia seed jam for something a bit more sweet. The choice is yours!
What’s In These Healthy Zucchini Muffins
Like all my other muffins recipes, you’ll need a set of dry ingredients and wet ingredients, plus one large zucchini.
- Almond Flour, Tapioca Flour & Coconut Flour: This triumvirate of flours is my signature blend for a light and fluffy texture (that’s secretly gluten-free!).
- Baking Soda: Just a pinch to help these muffins rise properly.
- Cinnamon, Nutmeg & Salt: Gives that subtle spiced flavor that’s irresistible in baked goods.
- Eggs: Just 3 large eggs are need here.
- Applesauce: This is a secret sweetener and it helps to keep the muffins extra-moist.
- Maple Syrup: I prefer maple syrup as an all-natural sweetener, but you could use honey as well. Just note that honey tends to make baked goods a little heavier and denser.
- Apple Cider Vinegar: This is needed for the chemical reaction with the baking soda to fluff the muffins up!
- Grated Zucchini: I normally use a box grater, but a food processor with a grating tool works great as well.
Find the printable recipe with measurements below.
How To Make Healthy Zucchini Muffins
Once you’ve nailed the measurements of the batter – the rest of this recipe is easy. But before we do anything, lets get your oven preheated to 350°F and line a muffin tin with 10 muffin cups (yes 10, not 12). Then follow along below.
Start with the dry ingredients. Add the flours, baking soda, cinnamon, nutmeg, and salt to a mixing bowl and stir until combined.
Onto the wet ingredients. In a separate bowl, whisk together the eggs, applesauce, maple syrup, and apple cider vinegar. Squeeze the grated zucchini in a nut milk bag or kitchen towel to remove excess water. Then stir the grated zucchini with the wet ingredients.
Mix together, fill the muffin cups, and bake! Pour the wet ingredients into the dry and stir until the batter is completely mixed. Evenly divide the batter between the muffin cups. Then bake the zucchini muffins for about 28-32 minutes. Make sure to do the toothpick test to see if they’re done!
Tips For The Best Zucchini Muffin Recipe
- It’s crucial to get the moisture out of the zucchini! Otherwise your muffins will have a soggy texture (and that’s not good). So make sure to give your grated zucchini a good firm squeeze!
- Smooth out the top for a more clean surface. I left mine as is when I spooned them into each tin space, giving it a more crumble like topping. But you can smooth it out with the back of a spoon so that it bakes into a round top.
- It’s better to slightly over-bake rather than under-bake. There’s lots of moisture in these muffins, so it’s best to err on the side of extra golden. Trust me, they’ll still be moist inside!
A Few Storage Options
These zucchini muffins are best when they’re slightly cool, but still warm from the oven. That’s my favorite!
- To store: You can leave them at room temperature for 2 to 3 days. After that, store them in the fridge for about one week in an airtight container.
- To freeze: Place them in a freezer-safe container for up to 3 months. When you’re ready to enjoy, thaw them in the fridge or at room temperature.
More Zucchini Recipes You’ll Love
Zucchini season is here, which means it’s time to get creative in the kitchen with my favorite veggie! Here’s a few ideas for you:
If you make these healthy zucchini muffins, let me know how they turned out! I’d love to hear what you think in the comments below.
Healthy Zucchini Muffins
- 1 ½ cup almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 3 eggs
- ½ cup applesauce
- ¼ cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 ½ cup grated zucchini
- Preheat the oven to 350F and line a 12-serving muffin tin with muffin cups. Then add all of the dry ingredients to a mixing bowl and stir until combined.
- In a separate bowl add the eggs, applesauce, maple syrup, and apple cider vinegar and whisk together. Squeeze the grated zucchini (really firmly) in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.
- Pour the wet ingredients into the dry and stir until the batter is well mixed. Evenly divide the batter between the muffin cups.
- Bake the zucchini muffins for 28-32 minutes or until a toothpick comes out clean.
- This is the nut milk bag I use to squeeze the zucchini and I love it. It’s great for homemade almond milk as well.