Delicious and easy to make healthy zucchini muffins. They are perfect for a breakfast on the go, can be eaten warm or cold. They also freeze well, so ideal if you want a quick on the go recipe to make.

Healthy zucchini muffins

Healthy zucchini muffins

There is something so satisfying about muffins, don’t you agree? They’re easy to make, can be used as a snack, as a breakfast or as part of a bigger meal. Now these delicious zucchini muffins are not only that but they are also quite healthy.

They’re made with coconut flour which soaks up a lot of moisture. That’s a good thing in this case as the zucchini does contain quite a bit of that. You don’t want wet muffins, you want them to be firm but somewhat moist.

Sweet but not too sweet

For making these zucchini muffins I used maple syrup and a ripe banana. There is only 2 tablespoons of the maple syrup in this recipe so you could consider leaving that out completely. I thought they were still sweet enough, but depending on your preference you can remove the maple syrup.

Healthy zucchini muffins

Silicon muffin baking cups

While you can definitely use paper muffins cups for baking these zucchini muffins, I would highly recommend using silicon baking cups. I’ve not used anything else after discovering how easy they are to use. I spray the cups with just a bit of cooking spray and they come out absolutely perfect every single time.

Especially when it comes to gluten free baking that is a total game changer. Gluten free muffins can be sticking more to the paper so using the silicon is really the biggest plus here. Try for yourself.

healthy zucchini muffins

Freeze or eat right away

The good thing about these zucchini muffins is that they are super easy to take with you. I love freezing some of them per single piece so I always have an easy snack to take with me when I have to leave the house really early.

More muffins

Some of the links below will take you to my food blog In Simone’s Kitchen where you will find much more delicious recipes.

Healthy zucchini muffins

No ratings yet
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 164
These delicious zucchini muffins are easy to make and perfect for taking with you

Equipment

  • Muffin tin

Ingredients

  • 1 banana
  • 6 eggs
  • 1 tsp vanilla extract
  • 120 ml coconut oil 1/2 cup (melted and cooled down)
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 zucchini (grated and moisture sqeezed out)
  • 75 gr coconut flour
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 2 tbsp grated coconut

Instructions 

  • Preheat the oven to 175˚C (350˚F)
  • Take a mixing bowl and puree the banana with a fork. Add the eggs, vanilla, coconut oil, maple syrup and apple cider vinegar. Whisk through. It’s ok if there are still a few small banana lumps.
  • In another bowl mix the coconut flour, cinnamon, baking powder, baking soda and sea salt. Mix through and add to the wet ingredients.
  • At the zucchini last. Make sure you squeeze out as much moisture with your hands as you can.
  • Divide the batter over the muffin tins and sprinkle with the grated coconut.
  • Bake the muffins in the oven for about 25 minutes or until golden and cooked through. Leave to cool for a few minutes before removing from the tin.
  • Notes
  • You can use paper muffin cases but with gluten free baking I find that silicon cases work so much better. It’s worth investing in a few to make sure you can actually unmould them. Just spray with a bit of baking spray and you’re good to go.
Calories: 164kcal
Course: Breakfast, Snack
Cuisine: Healthy
Keyword: banana, eggs, zucchini

Nutrition

Calories: 164kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 224mg | Potassium: 125mg | Fiber: 3g | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
Author

Hi my name is Simone and I am a food photographer and blogger from the Netherlands. I strongly believe in the power of good food and think that making good choices every day will definitely create a healthier future. I've recently turned 61 and now more than ever, realize that health is everything. Check the link below to learn more about my story. I'm a certified health coach and live in the Netherlands with my two cats Humhrey and Buffy.

Write A Comment

Recipe Rating