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.
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.
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:
- 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
- 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
- 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.
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
Hi i cant use coconut oil or coconut is there an alternative oil and would i use the same quantity thanks
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.
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!
Would these be good if you freeze them?
Just seen above you can!!
Could you use normal cows milk if you don’t have almond?
These were great, my kids weren’t super thrilled at first but my son has been gobbling them up.
Not bad. My kids enjoyed them.
3 year old and mommy approved! I liked the idea of adding raisins too!
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! 🙂
Easy and healthy and 4 year old approved !
Added a few tablespoons of hemp hearts, delicious!
My kids love these and can’t get enough. I made them for a party and the adults loved them too.
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…:-)
They were ok. I wouldn’t make them again. Kids didn’t like them.
My 5 year old picky eater loved it!!
My toddler grabbed and ate two as they were cooling
Can you use whole milk instead of almond milk?
It looks so delitious! I love healthy muffins! check up this app https://speedypaper.app/
Is there a substitute for the coconut oil? Thanks!
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.
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!
Awesome Maxine, thank you for sharing!
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 ?
Awesome, Jori, thanks for sharing!
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.
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!
Awesome, I’m so glad you’re enjoying them Annie!
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.
How do you store them? I always find they get soggy in the fridge. ?
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.
has anyone tried this recipe with an egg substitute like flax eggs?
very good! moist.
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).
Thanks for sharing your modifications (intentional and otherwise!) We’re so happy to hear that you loved this recipe. 🙂
Made these but had no milk
Not sure how many muffins make a breakfast. .I could eat them all
Glad you liked them! We can make a meal of them, too! 🙂
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.
Sorry to hear these didn’t work for you!
I made them with my 3 year old grandson. Used honey added chocolate chips. Turned out great. He loved them for breakfast
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.
Is the 1/3 cup coconut oil measured in melted or solid form?
It will come together better if the coconut oil is melted- but you can measure in either form.
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?
You can try that! You might lose a bit of the tenderness, but they would still be delicious. 🙂
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!
What can I substitute for the maple syrup? It’s very hard to find where we live!
Honey makes a good substitute!
We love this recipe! The kids love it too! It has become a go-to recipe in our home.