Healthy Zucchini Muffins

These healthy zucchini muffins are made in a blender with a base of oats and zucchini: no flour required! They’re cinnamon-scented with just the right sweetness.

Healthy zucchini muffins

We have a little problem with muffins over here: they’re usually cupcakes parading as breakfast food! So many muffin recipes are sickly sweet and a bomb of refined flour and sugar. Not that we’re against the occasional splurge on this type of food. But as we get older, it’s more of a practical matter for us. Without fail, after eating most muffins, we get a sugar crash and a stomach ache. SO! We’ve created a template for a healthy muffin, using rolled oats and no flour! The oats make it like eating a bowl of oatmeal instead of a cupcake. And guess what? They taste incredible too! Come learn the secrets of our healthy zucchini muffins.

Healthy zucchini muffins

How to make healthy zucchini muffins

OK, so how is it possible to have a muffin made only of oats, with no refined flour? We unintentionally created a gluten free muffin, and if you eat gluten free, you’ll know that baked goods almost always call for unique types of flour. But in this case, the muffins work with only rolled oats. Yep, just plain old oats! The secret? They’re blender muffins. And they’re based on these Healthy Banana Muffins, which have become a fan favorite.

Because these muffins are made in the blender, it blends down the oats into a flour, like the oat flour you can find in the store. But luckily, adding eggs, a little oil, shredded zucchini, and a bit of sugar, the batter transforms magically into muffins: no weird flours required! It’s truly like eating a bowl of oatmeal. Well, one with a bit of egg, sugar and shredded zucchini on the side — which would be pretty unpleasant on its own. Luckily blending up the ingredients makes a healthy zucchini muffin that the entire family can enjoy!

Here’s how to make healthy zucchini muffins:

  • Blend together eggs, rolled oats, neutral oil, sugar, vanilla extract, baking soda, baking powder, cinnamon, ginger, and shredded zucchini.
  • Add 1/2 cup additional shredded zucchini and diced apple (optional).
  • Pour into muffin cups. Top with additional rolled oats.
  • Bake for about 35 minutes at 350 degrees Fahrenheit. Allow to cool and enjoy!
Healthy zucchini muffins

Using zucchini helps cut oil

Zucchini is often used as a replacement for oil in baked goods, since it’s much lower calorie than oil and brings in moisture! For that reason, these zucchini muffins have a fairly low oil content: only 1/4 cup for 10 muffins. This equates to a little over 1 teaspoon of oil per muffin. Thanks, zucchini!

Most of zucchini is water, so it disappears right into cakes, muffins and breads, leaving the baked good perfectly hydrated. One of our favorite recipes for using shredded zucchini is in this Favorite Gluten Free Chocolate Cake, which helps to keep it moist and “healthyish”. We’d recommend trying it if you’re looking for a sweet treat!

Baking with oats

Just sweet enough

When creating this recipe, Alex and I tried to keep the sugar to a minimum. It is, of course, healthy zucchini muffins! At the same time, we were balancing the need to create a muffin that tastes like what people expect of a zucchini muffin.

As I mentioned above, we based this on our fan favorite Healthy Banana Muffins recipe. That recipe uses maple syrup as the sweetener, and it works great! However in testing this recipe, we found that that structural properties of sugar were necessary to create the right right texture. So as much as we love using natural sweeteners like maple, it just didn’t work for this recipe! We went with regular refined sugar, but you can use any type of dry sugar you like: turbinado sugar, coconut sugar, and so forth.

Healthy zucchini muffins

Serving these healthy zucchini muffins

These healthy zucchini muffins freeze well, so they’re actually perfect for both packing in lunches and entertaining. We recently used them for breakfasts while we had house guests. And we’re planning to pack them in Larson’s school lunches in the fall (we did lots last year with our Banana Bread Muffins). In all cases, they’re great slathered with a bit of peanut butter, cashew butter or almond butter for added protein to keep you full.

Looking for healthy snacks?

Outside of this healthy zucchini muffins recipe, here are a few of our favorite healthy snacks:

This healthy zucchini muffins recipe is…

This healthy zucchini muffins recipe is vegetarian, gluten free, and dairy-free.

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Healthy zucchini muffins

Healthy Zucchini Muffins


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.83 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 10 muffins 1x

Description

These healthy zucchini muffins are made in a blender with a base of oats and zucchini: no flour required! They’re cinnamon-scented with just the right sweetness.


Scale

Ingredients

  • 2 large eggs
  • 2 cups rolled oats, plus more for topping
  • 1/4 cup neutral oil (sunflower, vegetable or grapeseed)
  • 1/2 cup sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups shredded zucchini, loosely packed, divided (1 large zucchini)
  • 1 cup diced apple (1/2 large or 1 medium apple), optional

Instructions

  1. Preheat the oven to 350 degrees Farenheit.
  2. In the bowl of a blender, place the eggs, rolled oats, neutral oil, sugar, vanilla extract, baking soda, baking powder, cinnamon, ginger, and 1 cup of the shredded zucchini. Blend everything on high for a minute or two until a smooth batter forms.
  3. Add the reserved 1/2 cup shredded zucchini and the diced apple (with the peel on), if using. Gently pulse 2 to 3 times until mixed in but not chopped.
  4. Place 10 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with extra oats and gently press them down.
  5. Bake for about 30 to 35 minutes until a toothpick comes out clean (ours took 34 minutes). Remove from the muffin tin and allow them to cool before serving. Store refrigerated for about 1 week or frozen for several months.

  • Category: Baked
  • Method: Baked
  • Cuisine: American

Keywords: Healthy zucchini muffins, Healthy muffins

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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