Healthy Zucchini Muffins

This Healthy Zucchini Muffin recipe brings the warm, comforting flavors of traditional zucchini bread but packs in the nutrition without compromising the deliciousness. The muffins are freezer friendly and a family favorite.

 

4 Reasons You’ll Love These Healthy Zucchini Muffins

Now, before we get to the Zucchini Muffins recipe, let’s look at some of the benefits of these healthier muffins, shall we?

1. Nutritious: Thanks to whole wheat flour, flaxseed, oats, zucchini, carrots, and bananas, you’re getting lots of fiber, vitamins, and minerals. You’ll also notice there’s no oil in these. Top a muffin with peanut butter or cream cheese to add protein and fat, if desired.
2. Filling: Thanks to all that fiber, these are a hearty, satiating snack or breakfast. Send in lunchboxes, too.
3. Use Up Produce: Have zucchini, carrots, or bananas to use up? This is the perfect recipe!
4. Freezer-Friendly: Make a double or triple batch and freeze to have on hand for quick breakfasts, snacks, or lunches. We include directions below.

While a typical zucchini muffin will just have zucchini bringing the nutritional punch, we’ve incorporated a slew of healthy ingredients into this recipe:

• White whole wheat flour – Note the name of this is WHITE whole wheat flour, which is a special variety that you can now find in most grocery stores. I love baking with this 100% whole grain flour, because it’s lighter than usual store-bought whole wheat (known as the red wheat variety). It’s a great swap out for all purpose flour.
• Ground flaxseed – This ground seed packs in omega 3 fatty acids and fiber that we can all use more of. Be sure to store in the fridge or freezer to give it a longer shelf life. Read more about the health benefits here.
• Oats – Oats are a storehouse of essential vitamins such as thiamin, folic acid, biotin and minerals such as zinc, selenium, copper, iron, manganese and magnesium.
• Zucchini – Zucchini contains Vitamin C, which is a powerful antioxidant and has anti-inflammatory properties.
• Carrots – Carrots are good for your eyes, can lower your risk of cancer, the potassium in carrots can help keep your blood pressure in check, and can boost your immunity. (source)
• Banana – Bananas contain fiber, potassium, folate, and antioxidants, such as vitamin C. All of these support heart health. (source)

Here’s what you’ll need on hand to whip up this baked good:

• Whole wheat flour (I like white whole wheat)
• All-purpose flour (or substitute white whole wheat to make these 100% whole grain)
• Ground flaxseed
• Rolled oats
• Dark brown sugar (or substitute coconut sugar for a little healthier option)
• Cinnamon, baking powder, baking soda, and salt
• Milk (I use plain almond milk personally to make these dairy-free)
• Eggs
• Vanilla extract
• Grated zucchini and carrots (how to freeze zucchini)
• Ripe bananas (can you freeze bananas?)
• Optional: chocolate chips or walnuts

1. While a metal pan totally works, use a silicon pan or Silicone Muffin Liners, if you have them. After testing the recipe both ways, we found that baking in silicone yielded a moister result.
2. Use the toothpick method to determine doneness. When baking with produce, timing can vary a lot. I’ve had these muffins be done at 16 minutes one time and then 20 minutes another.
3. Have a picky eater? Blend up the wet ingredients (including the veggies). This helps hide the color of the produce.
4. Double the batch. These make a great grab-and-go breakfast so stock up!
5. Use a cookie scoop (linked below) to fill the muffin liners. Makes transferring the batter easy-peasy.
6. If you have more of a sweet tooth, add mini chocolate chips to the batter.