Healthy Zucchini Bread Muffins are the perfect easy breakfast, snack or dessert. So easy to make and packing a sneakily large amount of veggies, these are the best healthy delicious treat.
One thing that I’ve always been curious about it how the heck zucchini made its way into so many baked goods? I mean think about it, you really just don’t see that many vegetables sneaking their way into sweet…. I dare say carrots and zucchini have the monopoly on it. But hey I certainly can’t complain because I frequently find myself sneaking in a little zucchini when I can like with this Zucchini Bread or these Chocolate Zucchini Bread Oatmeal Bars. The zucchini just seems to add that perfect amount of moisture while also sneaking in those veggies that one can never have to many of.
Zucchini really takes me back to being a kid and trying to convince my mom to use all of the zucchini in the garden to make bread and save none of it for dinner because I was whole heartedly anti eating vegetables. She really did make the most bangin zucchini bread so I wanted these muffins to be just as delicious and make her proud. And friends? I do believe that I’ve succeeded at that. So moist, the perfect texture, just the right amount of sweet, I know you’re going to love these muffins!
Let’s take a look at the ingredients:
This ingredient list is simple, minimal, and filled with things you most likely already have on hand!
Almond Flour: Almond flour has definitely got to be one of my top favorite gluten free flours. It’s more nutrient-rich than other flours and helps to create moist and fluffy baked goods!
Coconut Oil: Coconut oil is a great alternative to canola or vegetable oil. If you’re worried about your muffins having any coconut flavor just use a refined option. The refined coconut oils don’t come with a nutty taste so you won’t ever taste the coconut flavor in your baking.
Maple Syrup: Maple syrup has got to be my favorite all-natural sweetener! It adds that perfect amount of sweetness without needing to use a whole lot.
Eggs: For this recipe, eggs help to create the correct consistency and contribute to the fluffy texture.
Zucchini: Feel free to keep the skin on your zucchini when shredding it. I like to finely shred my zucchini but if you like bigger pieces you can use the larger shredder as well.
Chocolate Chips: Zucchini bread muffins just aren’t complete without chocolate chips, am I right? I used milk chocolate chips because that’s what I had on hand but you can use any type that you prefer.
What makes these zucchini muffins healthy?
Now, “healthy” is definitely a subjective term, but here are a few reasons why I consider these muffins to be more nutritional than most:
- Unlike standard zucchini muffins made with refined all-purpose flour, these are made with almond flour. Almond flour is super nutritious, it’s particularly rich in vitamin E and magnesium. Additionally almond flour has fewer carbs than regular flour if you’re trying to watch your carb intake.
- Coconut oil replaces more processed oils or butter
- Real maple syrup replaces refined sugar, so these muffins are naturally sweetened.
- Combined, you end up with hearty and delicious zucchini-flecked muffins.
If you love this recipe, you may also like:
- Healthy Carrot Cake Cupcakes
- Sweet Potato Chai Muffins
- Best Ever Healthy Zucchini Bread
- Bakery Style Blueberry Swirl Muffins
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
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Healthy Zucchini Bread Muffins
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Healthy Zucchini Bread Muffins are the perfect easy breakfast, snack or dessert. So easy to make and packing a sneakily large amount of veggies, these are the best healthy delicious treat.
Ingredients
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1 cup finely shredded zucchini (squeezed in a towel or paper towels to release extra liquid).
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 F and line a muffin tin with cupcake liners or spray with non stick spray.
- In a small bowl, whisk together the almond flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the eggs, coconut oil, maple syrup, and vanilla until well combined.
- Add dry ingredients to wet ingredients. Fold in zucchini and chocolate chips.
- Divide batter between the 12 muffins tins. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
Notes
- Make sure to really squeeze out the zucchini! You want it with the least amount of extra liquid possible.
- 1 cup of shredded zucchini = about 1 large whole zucchini
- Category: breakfast
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 182
- Sugar: 6g
- Fat: 8.6g
- Carbohydrates: 9.3g
- Protein: 3.7g
Keywords: muffins, zucchini muffin, zucchini, gluten free muffin
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