Healthy Zucchini Oat Muffins

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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.

Healthy Zucchini Oat Muffins. Here's what you are going to love about them: they are made with whole grains, they are naturally sweetened, and they have vegetables in them!

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.
Healthy Zucchini Oat Muffins. Healthy Zucchini Oat Muffins. Here's what you are going to love about them: they are made with whole grains, they are naturally sweetened, and they have vegetables in them!

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.

Healthy Zucchini Oat Muffins. Healthy Zucchini Oat Muffins. Here's what you are going to love about them: they are made with whole grains, they are naturally sweetened, and they have vegetables in 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 | Super Healthy Kids | Healthy Recipes & Ideas for Kids |

Healthy Zucchini Oat Muffins

4.62 from 21 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Healthy Zucchini Oat Muffins
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Calories: 177kcal


  • 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.
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Calories: 177kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 218mg | Fiber: 3g | Sugar: 9g

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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!

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! 🙂

4 stars
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…:-)

4 stars
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.

5 stars
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!

5 stars
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 ?

5 stars
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.

5 stars
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!

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.

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.