Who’s got the best zucchini muffins around? We do! All of our zucchini muffin recipes are easy to make and share, and are packed with fresh zucchini. These recipes use up extra zucchini from your garden and are ideal for sharing with friends and family. No matter what you’re looking for—oatmeal zucchini muffins, savory zucchini muffins, or even gluten-free zucchini muffins—we have an easy recipe that will please everyone. Watch out, zucchini bread—these muffins are taking over!
This recipe is truly the best of both of worlds—not only are these treats served in adorable muffin form, but they also taste exactly like an utterly delicious mash-up of zucchini bread and banana bread. Plus, these muffins have a yummy oatmeal topping, which sets them apart from any other zucchini bread muffins. Thanks to a helping of both fruit and veggies, plus whole wheat flour and flaxseed meal, these healthy zucchini muffins are a great choice for breakfast on the go or a tasty afternoon snack.
Here’s what you’ll need to make this basic zucchini muffin recipe:
Nonstick cooking spray
½ cup regular rolled oats
2 tablespoons packed brown sugar
2 tablespoons butter, melted
1¼ cups whole wheat flour
½ cup all-purpose flour
1/3 cup granulated sugar
¼ cup flaxseed meal
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
2 eggs, lightly beaten
¾ cup fat-free milk
2 tablespoons canola oil
½ cup finely shredded unpeeled zucchini
1/3 cup mashed banana
Step One: Preheat your oven to 400 degrees F. Lightly coat twelve 2½-inch muffin cups with nonstick cooking spray. In a small bowl stir together oats, brown sugar, and melted butter.
Step Two: In a medium bowl stir together whole wheat flour, all-purpose flour, sugar, flaxseed meal, baking powder, cinnamon, salt, and baking soda. Make a well in the center of the flour mixture. In a separate small bowl combine eggs, milk, canola oil, zucchini, and mashed banana. Add egg mixture all at once to flour mixture. Stir just until moistened (the batter should be slightly lumpy).
Step Three: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle oat mixture over the batter. Bake 20 minutes or until the muffins are golden. Cool in the muffin cups on a wire rack 5 minutes. Remove from the muffin cups and serve warm.
When we imagine breakfast on the go, our minds immediately jump to these savory zucchini muffins. This recipe comes together a little quicker by starting with a corn muffin mix; it becomes a full morning meal by including plenty of shredded zucchini and a hard-cooked egg baked into the center. If you want to make these muffins a little sweet and spicy, serve them with a drizzle of honey and hot sauce on top.
These muffins are so good, they almost remind us cupcakes! The creamy Greek yogurt frosting topping these gluten-free muffins makes them seem much more like dessert. Unlike cupcakes, though, these healthy zucchini muffins are filled with shredded zucchini, applesauce, and even cooked quinoa. As an added bonus, they’re completely gluten-free, so everyone at your table can grab one for a snack (or dessert).