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Yummy Zucchini Muffins

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Yummy Zucchini Muffins

1 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: bake, dairy free, vegetarian, zucchini, Zucchini Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 muffins
Calories: 271kcal


  • 9 standard cupcake liners
  • 2 cup flour, whole wheat
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves, ground
  • 2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup honey
  • 1 medium banana
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil
  • 1/3 tablespoon maple syrup, pure
  • 1 large egg
  • 2 medium zucchini


  • Preheat oven to 350 degrees. Place cupcake liners into muffin pan.
  • Mix all dry ingredients in a large bowl.  In a separate bowl, mix honey, mashed banana, vanilla, oil (melted), maple syrup, and egg.  Grate zucchini (accumulating about 1 1/2 cups) and squeeze out as much moisture as possible.
  • Add dry ingredients to the wet.  Fold in zucchini. Place an even amount of batter into each cupcake liner; bake for 25 minutes or until a toothpick inserted comes out clean.
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Calories: 271kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 21mg | Sodium: 346mg | Fiber: 4g | Sugar: 14g

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Recipe Rating


These were great, better than expected. I did not have maple syrup so I substituted agave. The batter looked thick so I added a couple tablespoons of milk.