Healthy Zucchini Muffins

4.47 from 15 votes

Prep Time15

Cook Time18

Total Time35

Course: Breakfast, Snack

Cuisine: American

Keyword: zucchini muffins, zucchini muffins recipe

Servings: muffins

Calories: 169kcal

Preheat oven to 350 degrees F. Line a muffin pan with 12 muffin liners or spray well with nonstick spray. In a medium mixing whisk together the whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Set aside.
In a large mixing bowl mix together the honey, yogurt, coconut oil, egg, and vanilla extract until combined.
Fold the dry mixture in with the wet mixture just until combined (do not over-mix). Then fold in the grated zucchini.
Divide the batter into 12 prepared muffin tins and bake for 18-20 minutes or until a toothpick inserted comes out clean.

Recipe Notes:

Place leftovers in an airtight container or large zip-lock bag in the refrigerator for up to 5 days. Heat in the microwave before eating to make the muffins soft and warm. You can also just let them come to room temperature for a few minutes.
To Freeze, place muffins in an airtight container or large zip-lock bag and freeze for up to 3 months. To defrost your muffins, place them in the refrigerator to defrost overnight or on the counter for a few hours.
If you want these muffins to be bite-sized, add them to a mini muffin pan instead to make Mini Zucchini Muffins. Be sure to reduce the baking time to 10-15 minutes since they won’t need as much time to bake.
Other Muffin Add Ins: Raisins, shredded carrots, blueberries, raspberries, pumpkin puree, chopped nuts, seeds, cinnamon chips, and sprinkles.