Healthy Zucchini Muffins that are dairy-free, refined sugar free and approximately 166 calories each! These whole wheat muffins are great for breakfast or a quick snack! Can also be easily made vegan.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 17 minutes
  • Total time: 32 minutes
  • Yield: 11
  • Category: Breakfast
  • Cuisine: American

Ingredients

  • 1.5 cups white whole wheat flour (208 grams)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon powder
  • 1/4 cup coconut oil (2 oz/60 ml)
  • 1/2 cup maple syrup (4 oz/120 ml)
  • 1 large egg (use flax egg to make it vegan)
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk (4 oz/120 ml)
  • 1.5 cups grated zucchini
  • 1/4 cup chopped pecans
  • 1/4 cup dark chocolate chunks (optional)

Method

  1. In a large whisk together white whole wheat flour, baking soda, baking powder, salt and cinnamon powder. Set it aside. Meanwhile also grate the zucchini and using a cheese cloth, squeeze moisture from the zucchini (as much as you can). Keep it aside.
  2. In another bowl, whisk together coconut oil with maple syrup until combined.
  3. Add in the egg and the vanilla extract and mix until combined.
  4. Add in the almond milk and mix well.
  5. Transfer the wet ingredients into the dry and mix until just combined. Do not over-mix the batter.
  6. Fold in the grated zucchini and mix until combined into the batter. Add in the chopped pecans and chocolate chunks (if using).
  7. Transfer batter to a muffin pan. Fill each cavity almost 3/4th full with the batter. I got 11 muffins out of this batter.
  8. Bake the muffins at 375 F degrees for 17-20 minutes or until a toothpick inserted in center comes out clean.
  9. Let the muffins cool completely on a wire rack and enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.