My two daughters, ages 1 and 2, gobbled these right up and asked for more. I’ve been trying to get them to eat more vegetables, and this is a great way to sneak them in! And they’re not just for kids- I love them slathered with a generous helping of salted butter. I couldn’t be happier that these are stashed in my freezer just waiting for a busy morning when I want something healthy to kick-start my family’s day. In this post, I’ll explain why these zucchini muffins are so darn healthy, how to make them, and tips for storing them.
What makes these zucchini muffins so healthy
Other muffin recipes usually call for vegetable oil or butter. Using extra-virgin olive oil is a great way to add healthy, mono-unsaturated fat to the recipe and the flavor pairs so well with the zucchini! I love baking with olive oil- it adds an earthy, nutty taste and keeps things super moist, like in this Cardamom Spiced Orange Olive Oil Cake and these healthy blueberry muffins. These zucchini muffins are also made with 100% whole grains- a mix of whole wheat flour and old-fashioned oats. I also used honey to sweeten these, rather than refined sugar. You can use maple syrup, if you prefer! Finally, these muffins are PACKED with FOUR WHOLE CUPS of grated zucchini. That’s about 3 zucchini! Zucchini is high in vitamin C, manganese, and other vitamins and minerals.
How to make Healthy Zucchini Muffins
It’s so easy to make these zucchini muffins using only one bowl. First, mix the wet ingredients in a large bowl– olive oil, honey, eggs, and Greek yogurt. Then, add the spices and other dry ingredients– cinnamon, nutmeg, vanilla extract, baking powder, baking soda, and salt. Then, add the whole wheat flour after everything else has been really well mixed. Stir it with a wooden spoon until there are no dry spots left, but not much more than that. You don’t want to over-mix, or it may become dense. After that, just fold in the zucchini and oats, and the batter is done!
I like using a large disher scoop to evenly distribute the batter into the muffin cups. It ensures that each is filled evenly and keeps things nice and neat. I just greased my muffin pan with olive oil, mostly because I was out of muffin pan liners. Bake at 350 for about a half an hour and you’re done!
How to store/freeze zucchini muffins
These zucchini muffins can be kept at room temperature in an airtight container for 1-2 days, but for longer storage, I recommend freezing them. Just put them in a gallon sized zip-top bag and place them on a flat surface in your freezer, making sure they aren’t smushing into each other too much. When you’re ready to eat one, just pop it in the microwave for about 30 seconds and you’re good to go!
Help! My muffins are soggy!
The water content of zucchini can very greatly, whether it’s homegrown from your garden, or it’s been traveling in a truck for weeks before it hits the shelves of the grocery store, etc. There are two things you can do to help prevent soggy muffins, just in case:
Try these other healthy muffin recipes:
Banana Blueberry Oat Muffins Whole Wheat Apple Cider Donut Muffins Whole Wheat Cranberry Ginger Pecan Muffins Vegan Maple Banana Oat and Nut Muffins Gluten Free Pumpkin Oat and Nut Muffins
And I know you’ll LOVE this Ultra-Moist Healthy Banana Bread, also made with olive oil. Did you make these healthy zucchini muffins? Please comment below and Rate this Recipe!
