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Home > Recipes > Healthy Zucchini Oat Muffins
HEALTHY ZUCCHINI OAT MUFFINS
By Natalie Monson
Published on August 22, 2019
53 Comments
Jump to Recipe
Save to PrepearWhat is Prepear?
Jump on the veggies-for-breakfast train! Sweet and fluffy Healthy Zucchini Oat
Muffins are made with two whole grains, freshly-grated zucchini, and
not-too-much sweetener. Make them ahead for easy, healthy weekday morning
breakfasts or lunchbox treats.
Kids sometimes say crazy things like, “I don’t like zucchini.” Maybe that means
they haven’t tried Chocolate Zucchini Bundt Cake, or Golden Sweet Zucchini
Pancakes. But it doesn’t mean they’re doomed to despise this harmless and mild
veggie for all their days.
In fact, one of the most satisfying parts about cooking for kids is getting to
witness the moment they learn to like a new food for the first time. This recipe
can make that moment happen!
Try these deliciously sweet, wholesome muffins on your reluctant zucchini
eaters, and watch their faces light up with surprise.
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CHOCOLATE BANANA SMOOTHIE
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TABLE OF CONTENTS
* 5 Things to Love About Zucchini Muffins
* Choosing a Natural Sweetener
* Optional Add-ins for Zucchini Muffins
* Freeze Zucchini Muffins for Later
* More Veggie-Packed Muffins
* Healthy Zucchini Oat Muffins
5 THINGS TO LOVE ABOUT ZUCCHINI MUFFINS
* They’re made with two kinds of whole grains: whole wheat flour, and
old-fashioned oats. And no refined flour to speak of.
* They’re sweetened naturally with pure maple syrup. Not only that, they have
half the added sweeteners compared to a typical zucchini muffin recipe. They
still taste delectably sweet!
* They’re packed with fresh zucchini. The grated veggie seemingly disappears in
these muffins, adding no hint of flavor but plenty of moist, fluffy texture.
* Kids love them. It’s especially satisfying to watch a kid who “doesn’t like
zucchini” chow down on these zucchini muffins.
* They freeze well. Double your batch (especially if you’ve got a giant garden
zucchini to use up!) and stash them in your freezer for a quick lunchbox
option.
CHOOSING A NATURAL SWEETENER
To sweeten these muffins, we typically use pure maple syrup. It’s light, sweet,
and there’s no indication of “maple flavor” in the final product. We’ve also had
success using honey instead of maple syrup, or even a mix of the two (this is
super handy if you’re short on one or the other.)
If you use honey, expect the muffins to have a recognizable “honey” taste, and
also be a bit sweeter.
OPTIONAL ADD-INS FOR ZUCCHINI MUFFINS
This recipe is wonderfully versatile. Here are out top three favorite add-ins:
* raisins
* walnuts
* shredded carrot (use in place of half the zucchini.)
FREEZE ZUCCHINI MUFFINS FOR LATER
To freeze these zucchini muffins, first let them cool completely to room
temperate. Then stick them in a zipper-top freezer bag and freeze for up to a
month. They should thaw at room temperature for about 40 minutes (or overnight)
before you’re ready to eat them.
MORE VEGGIE-PACKED MUFFINS
We love a good muffin filled with veggies! Check out four more popular recipes:
Sweet Spinach Muffins
Power-Packed Fruit and Veggie Muffins
Orange Cranberry Muffins with Carrots
Whole Wheat Strawberry Beet Muffins
HEALTHY ZUCCHINI OAT MUFFINS
Jump on the veggies-for-breakfast train! Sweet and fluffy Healthy Zucchini Oat
Muffins are made with two whole grains, freshly-grated zucchini, and
not-too-much sweetener. Make them ahead for easy, healthy weekday morning
breakfasts or lunchbox treats.
3.67 from 139 votes
Print Pin Rate Save to Prepear
Course: Breakfast
Cuisine: American
Keyword: dairy free, healthy, muffins, Oats, vegetarian, zucchini
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 15 minutes
Servings: 12 muffins
Calories: 177kcal
INGREDIENTS
* 1 1/2 cup flour, whole wheat
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon cinnamon
* 1/2 teaspoon salt
* 1 large egg
* 1/2 cup maple syrup, pure
* 1/3 cup almond milk, unsweetened
* 1/3 cup coconut oil
* 1 teaspoon vanilla extract
* 1 1/2 cup zucchini
* 1/2 cup oats, dry
INSTRUCTIONS
* Preheat the oven to 350 degrees and grease a 12-cup muffin tin well.
* Peel and grate zucchini.
* In a large bowl add the flour, baking powder and soda, cinnamon, and salt.
Use a whisk to combine well.
* Make a well in the center of the dry mixture an add the egg, syrup or honey,
milk, coconut oil, and vanilla. Stir until the mixture just comes together
(don’t over mix). Add the zucchini and oats and stir to combine.
* Divide the mixture evenly between the 12 muffin cups. Sprinkle a few
additional oats on eat muffin if desired. Bake for 16-20 minutes until a
toothpick inserted into the center comes out clean. Remove from the oven and
let the muffins cool on a wire rack for 5 minutes. Remove from the muffin pan
and serve warm, at room temperature.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!
NUTRITION
Calories: 177kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat:
5g | Cholesterol: 16mg | Sodium: 218mg | Fiber: 3g | Sugar: 9g
Save to PrepearWhat is Prepear?
NATALIE MONSON
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of
healthy habits. Here you will find lots of delicious recipes full of fruits and
veggies, tips for getting your kids to eat better and become intuitive eaters
and lots of resources for feeding your family.
Learn More about Natalie
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53 Comments
▼
Linda says:
October 1, 2016 at 8:28 am
Hi i cant use coconut oil or coconut is there an alternative oil and would i use
the same quantity thanks
Reply
Andrea says:
January 12, 2017 at 4:14 pm
I used one cup whole wheat flour and 1/2 cup white flour, regular maple syrup, a
very rounded 1/3 cup coconut oil, and puréed my zucchini. While I combined the
other ingredients, I let the zucchini drain in a fine colander over a bowl (and
poured the tablespoon and a half of liquid into my smoothie). The muffins came
out tasty and moist. They are not very sweet, so I’m not sure if my kids will
eat them. I may add a little glaze to the tops. Thanks for the recipe.
Reply
Donna says:
March 27, 2017 at 11:19 am
The recipe didn’t say if you should squeeze the moisture out of the zucchini. I
did, and realized maybe I shouldn’t have. I ended up throwing in a snack size
container of unsweetened apple sauce before adding the zucchini and oats. I’m
glad I did bc they came out super moist and you can’t taste this additional
ingredient at all!
Reply
Colette Cuthbertson says:
May 24, 2017 at 6:01 pm
Would these be good if you freeze them?
Reply
Colette says:
May 24, 2017 at 7:02 pm
Just seen above you can!!
Reply
Katie says:
July 6, 2017 at 12:51 pm
Could you use normal cows milk if you don’t have almond?
Reply
Jennifer Schleif says:
August 11, 2017 at 8:24 am
These were great, my kids weren’t super thrilled at first but my son has been
gobbling them up.
Reply
Kassy Cox says:
August 27, 2017 at 10:03 pm
Not bad. My kids enjoyed them.
Reply
Mary Kay Inkrott says:
September 11, 2017 at 6:22 am
3 year old and mommy approved! I liked the idea of adding raisins too!
Reply
Amanda says:
September 14, 2017 at 1:02 am
Reply
Larissa says:
September 15, 2017 at 8:08 pm
These are AMAZING! Thank you for sharing this recipe.
(I added 1/2 c of chocolate chips and a bit of ground flax as well. )
The whole batch of muffins was gone within the day and now I’m making them
again! 🙂
Reply
Fredrik Larsson says:
October 10, 2017 at 6:58 pm
Reply
Sheena Muse says:
November 20, 2017 at 7:16 am
Easy and healthy and 4 year old approved !
Reply
Jennifer Peterson says:
December 31, 2017 at 1:50 am
Added a few tablespoons of hemp hearts, delicious!
Reply
Patricia Chaney says:
January 30, 2018 at 1:34 am
My kids love these and can’t get enough. I made them for a party and the adults
loved them too.
Reply
Linnea Cafmeyer says:
February 5, 2018 at 9:31 am
I am still warming my kids up to the idea of zucchini in their baked goods.
Maybe next time I will grate it a little finer so they don’t notice…:-)
Reply
Summer Marquez says:
February 11, 2018 at 1:27 am
They were ok. I wouldn’t make them again. Kids didn’t like them.
Reply
Pratibha Shankar says:
February 12, 2018 at 3:18 am
My 5 year old picky eater loved it!!
Reply
Mary says:
April 11, 2018 at 8:45 pm
My toddler grabbed and ate two as they were cooling
Reply
Daiva says:
June 17, 2018 at 2:57 pm
Delicious!
Reply
Katka says:
June 28, 2018 at 1:39 pm
Reply
Jessica says:
July 13, 2018 at 2:26 pm
Hi,
Can you use whole milk instead of almond milk?
Reply
Tiffany Miles says:
July 25, 2018 at 9:24 pm
It looks so delitious! I love healthy muffins! check up this app
https://speedypaper.app/
Reply
Liz says:
August 1, 2018 at 5:32 pm
Is there a substitute for the coconut oil? Thanks!
Reply
Caroline Macomber says:
August 15, 2018 at 7:18 am
Reply
Kattina says:
October 23, 2018 at 9:57 pm
My very picky 20 month old daughter liked them. They are lightly sweet and very
filling.
You can substitute coconut oil with applesauce and vegetable oil, vegetable oil,
or butter.
I used 2% milk instead of almond milk, and they turned out just fine.
Reply
Maxine Mathews says:
March 8, 2019 at 3:45 pm
Love this recipe and how it sneakily adds in zucchini! My kids didn’t even
realize it was healthy. I substituted apple sauce for the coconut oil as I
didn’t have any on hand. Easy to make, easy to freeze and healthy! Thank you!
Reply
Terita says:
March 11, 2019 at 1:49 pm
Awesome Maxine, thank you for sharing!
Reply
Jori Mason says:
March 25, 2019 at 1:52 pm
This is the best muffin I’ve ever had. seriously!
I made it by the recipe the first time and it was good but I like a little more
sweetness and spice so I tweaked it some the next time. I increased the cinnamon
to
1 1/2 tsp. Added 1/8 tsp each of ground cloves and nutmeg. And 2 Tbs Stevia. I
also added a chopped apple and Oh My Gosh!!! Sooo Good!!! Really moist too ?
Reply
Terita says:
April 2, 2019 at 9:52 am
Awesome, Jori, thanks for sharing!
Reply
Lisa Kennedy says:
July 22, 2019 at 1:26 pm
These are incredible! And I did just use organic whole milk because that’s what
my kids drink. Definitely going to make again and will probably add some
chocolate chips sometimes but they are great without.
Reply
Annie B. says:
August 28, 2019 at 10:09 am
These were INCREDIBLE. I have tried dozens (not exaggerating!) of “healthy” kid
muffins and these are HANDS DOWN the best. I took a chance and doubled the
recipe on my first run, and I’m SO glad I did.
**TIP** Don’t drain the water from the zucchini as you do with most recipes,
otherwise I’m guessing they’ll be dry. Perfect recipes, woud give 10 stars if I
could!
Reply
Terita says:
August 29, 2019 at 10:42 am
Awesome, I’m so glad you’re enjoying them Annie!
Reply
click here says:
December 3, 2019 at 2:00 am
This recipe for Zucchini Oat Chocolate Chunk Muffins are moist and full of the
summer’s best zucchini, and hearty with a helping of oats.
Reply
Cortney says:
December 6, 2019 at 9:11 am
How do you store them? I always find they get soggy in the fridge. ?
Reply
Terita says:
December 11, 2019 at 9:05 am
Hi Cortney! We do store them in fridge, and reheat in the toaster oven which
helps them get a little bit crisp on the outside. You can also freeze them,
defrost at room temperature, and then pop them in the oven or toaster oven for a
few minutes.
Reply
Tiffany G says:
February 20, 2020 at 3:49 pm
has anyone tried this recipe with an egg substitute like flax eggs?
Reply
tonya roe says:
April 22, 2020 at 12:29 pm
very good! moist.
Reply
Baley says:
August 5, 2020 at 2:53 pm
These are delicious and easy to make! I’m a bit scatterbrained, so I
accidentally left out the cinnamon AND vanilla. Oops. In my defense I was also
trying to cook lunch at the same time. But despite that error, they turned out
soft and just the right sweetness. The only substitution I made was 2% milk
instead of almond milk. Next time I think I’ll use vegetable oil instead of
coconut oil because when it hit the other liquids it solidified in chunks and I
had to heat my liquid mixture in the microwave so I could mix it in to the dry
ingredients. (the only reason for a 4 star review instead of 5).
Reply
Aubrey Smith says:
August 7, 2020 at 9:46 am
Thanks for sharing your modifications (intentional and otherwise!) We’re so
happy to hear that you loved this recipe. 🙂
Reply
Jean Breavington says:
August 11, 2020 at 12:03 pm
Made these but had no milk
Delicious
Not sure how many muffins make a breakfast. .I could eat them all
Reply
Aubrey Smith says:
August 11, 2020 at 4:41 pm
Glad you liked them! We can make a meal of them, too! 🙂
Reply
Shannon says:
August 11, 2020 at 5:55 pm
As I was making these, I thought they had too much liquid. They do. These came
out mushy rather than like a cake/muffin – probably because of the high moisture
amount. They are barely sweet. We were disappointed. I don’t plan to try these
again.
Reply
Aubrey Smith says:
August 13, 2020 at 4:41 pm
Sorry to hear these didn’t work for you!
Reply
Julie says:
September 2, 2020 at 8:57 pm
I made them with my 3 year old grandson. Used honey added chocolate chips.
Turned out great. He loved them for breakfast
Reply
Kelly says:
January 21, 2021 at 10:36 am
Did anyone have a problem with tasting the raising agent? I am wondering if I
did 1 t soda and 1/2 t. powder next time if it would still get the rise. Very
moist and barely sweet. Loved the texture. Love this gal’s recipes.
Reply
Nicole Saucier says:
January 31, 2021 at 2:55 pm
Is the 1/3 cup coconut oil measured in melted or solid form?
Reply
Aubrey Smith says:
February 2, 2021 at 10:49 am
It will come together better if the coconut oil is melted- but you can measure
in either form.
Reply
Sapna says:
May 19, 2021 at 2:43 pm
Ended up with yummiest moist muffins.
I did 1:1 wheat and oat flour, did find batter a lil runny than other muffin
recipes but then add a couple of spoons more wheat flour.
Could I swap oil with yogurt?
Reply
Aubrey Smith says:
May 26, 2021 at 8:05 pm
You can try that! You might lose a bit of the tenderness, but they would still
be delicious. 🙂
Reply
Deanna says:
September 29, 2021 at 8:11 am
These are so yummy and an awesome spring board for a bunch of other recipes
without having to add sugar. I switched out the zucchini the second time around
for some left over sweet potato and it was sooo good.
Thanks for sharing I saved this. They’re super moist!
For anyone asking you can sub the coconut oil for canola/vegetable oil if you
don’t mind it (I had some left over from before I switched to healthier
options). I also switched out more of the wheat flour for oat flour and it was
totally fine. Excited to try these with pumpkin!
Reply
Erin says:
May 5, 2022 at 10:29 am
What can I substitute for the maple syrup? It’s very hard to find where we live!
Reply
Aubrey Smith says:
May 10, 2022 at 5:00 pm
Honey makes a good substitute!
Reply
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