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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 sweetenerMake them ahead for easy, healthy weekday morning breakfasts or lunchbox treats.
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



  • 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.


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