With an easy method and super moist results, these Healthy Zucchini Muffins are a yummy kids breakfast or snack (that you’ll enjoy too!). They happen to be vegan and they store well for days!
Healthy Zucchini Muffins
We almost always have a batch of muffins in the rotation since they make such easy meal and snack components and my kids love these Zucchini Muffins. My favorite part about them is that you don’t have to grate the zucchini and squeeze it dry like you usually do for zucchini-based baked goods, which means the method is much easier than you might expect! And the results are super moist.
These healthy muffins are made without eggs and dairy—so they’re vegan—which makes them great if you are out of eggs or milk or if your kids have food allergies. They are super moist and have the typical texture of a muffin that you’d expect. And you don’t need any special ingredients to make them.
These are a great recipe to try during the summer when there is a load of zucchini at farmer’s markets and in gardens, or any other time of year when you pick some up at the store.
Ingredients You Need
Here’s a look at the ingredients in this recipe so you know what you’ll need:
- rolled oats
- baking powder
- baking soda
- unsweetened applesauce
- neutral oil (like canola)
- maple syrup
- vanilla extract
- whole wheat flour
- chocolate chips, optional
TIP: You can use honey instead of maple syrup if you prefer.
The process for making these muffins is really easy and the batter comes together in the food processor. Scroll down to the bottom of the post for the full recipe.
- Add the zucchini to the food processor. Process to grind well.
- Add the rest of the ingredients except the flour and chocolate chips, if using.
- Pulse in the flour and chocolate chips.
TIP: The moisture in the zucchini is part of what makes these muffins have such a great final texture, so no need to squeeze it out like in most other zucchini muffins recipes!
Chocolate Zucchini Muffins
You can add chocolate chips to these muffins if you’d like. I usually do half of the batch with them and half without so I have some that are less sweetened for my youngest and some with chocolate to entice my oldest kiddo to eat them. (She only likes muffins with chocolate at this point in her life!)
These can be a wonderful recipe to share with a baby or one year old. I’d recommend dicing the muffins up and serving slightly warm to ensure that they are easy to chew.
Best Tips for Success
- Store any leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Warm slightly if desired before serving.
- To make these gluten-free: Use cup for cup gluten-free flour blend in place of the whole wheat flour and certified gluten-free rolled oats.
- Dice these to serve to babies or one year olds to ensure they are easy to chew.
- Serve plain, topped with butter or nut/seed butter, jam, or a little applesauce.
- Use honey instead of maple syrup if you prefer.
- You may also like my Zucchini Carrot Muffins, my ABC Baby Muffins, and my Blueberry Zucchini Muffins.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share. (Each comment helps more families to find my content, so I really appreciate each one!)
This recipe was updated in May 2020.Print
I like to make half of the batch with mini chocolate chips and half without so I have options. They’re still sweet enough for little ones without the chocolate though!
- 2 cups roughly chopped zucchini
- ½ cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- ½ cup neutral oil (like canola)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- ½ cup mini chocolate chips, optional
- Preheat the oven to 375 degrees F and grease a 24-cup mini muffin tin.
- Add the zucchini to the bowl of a food processor and process until well grated, about 30 seconds.
- Add the rest of the ingredients, except the flour and chocolate chips, and process for about 30 seconds.
- Add the flour and chocolate chips, if using, and pulse to just combine. (The batter will be thick.)
- Divide batter among the prepared muffin tin, using about 1 ½ tablespoons batter per muffin cup, and bake for 18-20 minutes or until a cake tester inserted into the center comes out cleanly.
- Remove from oven and let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store for later.
Store any leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Warm slightly if desired before serving.
Dice these to serve to babies or one year olds to ensure they are easy to chew.
Serve plain, topped with butter or nut/seed butter, jam, or a little applesauce.
Use honey instead of maple syrup if you prefer.
Keywords: vegan zucchini muffins, healthy zucchini muffins