Healthy Zucchini Muffins With Applesauce – The best healthy and easy zucchini muffins you’ll ever make, naturally sweetened with maple syrup! These Zucchini Muffins are light, moist and airy with hints of cinnamon and nutmeg. They are my recipe for Zucchini Muffins – great to use up zucchini this summer and easy to freeze for later!
Ok guys, I’m quite obsessed with today’s recipe. I’m a sucker for a good zucchini bread or muffin recipe and this is seriously the bomb.com.
Healthy Zucchini Muffins With Applesauce
These muffins are a great way to use up the extra zucchini from summer and I even give you tips on how to make and freeze these muffins so you can enjoy them until fall! Let’s dive in!
Zucchini Muffins Vegan Online, 58% Off
The key to making these zucchini muffins is to squeeze out excess water from the shredded zucchini. Zucchini are full of water and when they cook they start to “sweat” even more. If you don’t squeeze out the liquid before adding the batter, the muffins will brown on top but with raw dough in the middle.
These days, one of my favorite baking tricks for consistently moist, fluffy muffins is to use honey or maple syrup as a sweetener instead of sugar. Adding sugar in liquid form helps retain the moisture in the muffins and leaves you with perfectly moist muffins every time. Don’t believe me, try it! I even use this trick with my cakes!
To store zucchini muffins, place in an airtight container or storage bag. Keep at room temperature for up to 3 days.
Yes! After removing the zucchini muffins from the oven let them rest and cool on a wire rack. After the muffins have cooled, put them in the freezer for 30 minutes. Remove the muffins from the freezer and place in a freezer storage bag. Store up to 3 months. To reheat the muffins, wrap them in paper towels and heat them in the microwave for 30 seconds to a minute.
Southern In Law: Recipe: Zucchini Banana Muffins
To elevate these zucchini muffins, you can add 1/3 cup dark chocolate chips, 1/2 cup fresh blueberries, or even 1/4 cup chopped nuts. It’s an easy way to keep the same great recipe but change the taste! I even like to spread a dollop of almond butter on my muffin for some extra protein and nutty flavor. Although, honestly once you try these muffins you won’t want to change them too much. They are good in themselves.
Healthy zucchini muffins naturally sweetened with maple syrup! These Zucchini Muffins are light, moist and airy with hints of cinnamon and nutmeg. They are my recipe for zucchini muffins!
Keywords: zucchini muffins, healthy zucchini muffins, zucchini muffin recipe, easy zucchini muffin recipe, zucchini recipes, how to use zucchini, easy breakfast recipes, summer zucchini recipes, healthy brunch ideas
Hey! I’m the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, lattes in the morning, and I’m obsessed with fantasy football!
Easy Vegan Zucchini Muffins.
Get the latest recipes in your inbox along with our free e-book with everything you need to know to cook chicken with confidence! Zucchini Muffins Best Zucchini Bread Muffins Ever! Moist, sweet, loaded with grated zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg.
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Now that we live in the land of abundant zucchini (our zucchini plant is well on its way to dominating the garden) we have plenty of opportunity to try zucchini recipes.
I experimented with muffins and settled for this, a riff on our banana bread recipe.
Fluffy Vegan Zucchini Muffins
No mixer, just a wooden spoon and two bowls, although you can even make the batter in one bowl. very moist Just sweet enough.
I say the nuts and raisins or dried cranberries are optional because today I watched my favorite 12 year old friend pick them all up and still declare how much she loves the muffins.
For those of you who prefer to use oil over butter, be my guests (use 1 cup of vegetable oil instead of the butter) but I have to tell you, I’ve done it both ways , and the butter version tastes better.
If you include walnuts and dried fruit, you may end up with more batter than you need for 12 muffins.
Healthy Chocolate Zucchini Muffins Recipe
A quick note about the grated zucchini used in this recipe. Zucchini can vary significantly in their moisture content. If they are picked in the garden, they are likely to have a lot of moisture. If they are out of season from the market, they may be on the dry side. A trick my grandmother used to do when dealing with dried zucchini was to shred it, sprinkle a little water on it, then let it drain through a fine sieve.
To measure the flour if you don’t have a kitchen scale, first sift the flour in its container. Then make an easy scoop with a measuring cup in one motion. Align the top with the side of a knife.
* % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories per day is used for general nutritional advice.
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where multiple alternative ingredients are given, the first list is calculated for nutrition. Garnishes and optional ingredients are not included. No amount of summer heat can dampen my baking enthusiasm, which is exactly why I need healthy recipes like Zucchini Carrot Muffins! Made with healthy oats, Greek yogurt, and no sugar (the muffins are naturally sweetened with honey instead), these fluffy muffins satisfy my baking, breakfast, and snack itch, the three of them in full force at the moment… and let’s be honest –
Healthy Flourless Zucchini Muffins
Last week, as I sneaked in my fifth bite of zucchini brownies before 10 a.m. (which would have felt a little more justified if I hadn’t indulged in an over-the-top duo of Cobbler Peach Hollandaise and Cherry Blackberry Crisp the night before), it occurred to me that channeling my baking energy into a healthy breakfast muffin might be a wise choice for the turn.
These lovely Carrot Oat Muffins have turned out to be one of my favorite zucchini recipes to date. Considering the abundance of healthy zucchini recipes on this site (like Blueberry Zucchini Bread), that’s a huge statement, and I stand by it.
Lightly spiced with cinnamon and nutmeg, packed with a whopping 1 ½ cups of vegetables (I used a 50/50 mix of carrots and zucchini, although you can adjust the ratio to your liking), and just the right amount true of sweets, these muffins score full marks in every core muffin category.
For more zucchini muffin options, you can check out my original Healthy Zucchini Muffins with Chocolate Chips (these are also made with banana) or these Chocolate Zucchini Muffins.
Zucchini Applesauce Muffins (vegan)
With its natural water content, zucchini is an ideal ingredient for healthy baking. It keeps these muffins moist, without the need for extra fat.
Carrots work in a similar way, with a natural sweetness bonus. You will love them both together. (Also, more vegetables = more reason to eat bonus portions!)
I haven’t tried either of the two below yet, but I think they might be worth trying if you need to adapt this recipe to a specific diet.
Zucchini overload is the way of life in the coming weeks. These freezer-friendly muffins are an ideal way to lighten up supplies and always have a healthy breakfast and snack on hand.
Carrot Zucchini Muffins (toddler & Baby Muffins)
Easy and healthy zucchini carrot muffins made with oats, honey and yogurt. Super moist, tasty and delicious for healthy breakfasts and snacks!
Serving: 1 (of 10) Calories: 234 kcal Carbohydrates: 28 g Protein: 7 g Fat: 11 g Saturated fat: 1 g Cholesterol: 33 mg Potassium: 222 mg Fiber: 3 g Sugar: 11 g Vitamin A: 1670 IU Vitamin C: 2 mg Calcium: 71 mg Iron: 1 mg
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Eggless Zucchini Muffins
Hi, I’m Erin Clarke, and I’m fearlessly committed to making healthy, affordable, easy-to-make, and best of all, DELISH food. I am the author and developer of these recipes in and in The Well Plated Cookbook. I love sweets and vegetables, and I’m on a mission to save you time and portions. Welcome! I thought I had this zucchini muffin recipe in the bag. Make my favorite zucchini bread batter, divide into muffin cups, bake less time – no. The increased surface area meant that muffins were a bit dense and dry, which was fine for “healthy” muffins. However, I wanted fluffy, moist, absolutely gorgeous muffins that happened to be healthier.
So, I crossed the zucchini bread recipe with my all time favorite blueberry muffins in my cookbook. I adjusted the sourdough, increased the amount of milk and changed to butter for a softer crumb. success! These are zucchini
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