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Healthy Zucchini Muffins

Healthy zucchini muffins made with whole wheat flour, tender crumb, and visible green zucchini specks throughout. These low sugar muffins use honey or maple syrup plus applesauce for moisture.
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Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup whole wheat flour
  • 0.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.25 cup honey or maple syrup Choose honey or maple syrup.
  • 0.25 cup coconut oil, melted
  • 0.5 cup unsweetened applesauce
  • 1 tsp vanilla extract
Zucchini
  • 1.5 cups zucchini, grated and squeezed dry

Equipment

  • 1 sheet pan

Method
 

Prep and mix dry ingredients
  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners or grease well.
  2. Whisk whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
Mix wet ingredients and combine
  1. In a separate bowl, beat eggs, honey or maple syrup, melted coconut oil, applesauce, and vanilla until smooth.
  2. Add wet ingredients to dry and stir until just combined.
  3. Fold in grated zucchini gently until evenly distributed, so the batter stays tender.
Bake and cool
  1. Divide batter among the muffin cups, filling each about ¾ full.
  2. Bake for 18–20 minutes at 350°F until a toothpick inserted in the center comes out clean.
  3. Cool for 5 minutes in the pan, then transfer to a wire rack to finish setting.

Notes

Pro tip: squeeze the grated zucchini very well so the muffins bake up with a clean, non-gummy crumb. Store airtight in the fridge for up to 4 days, or freeze up to 2 months (thaw overnight in the fridge). For a lower-added-sugar option, use maple syrup lightly or replace it with additional applesauce while keeping the total liquid similar.