The Best Healthy Zucchini Muffin Recipe

Fall is right around the corner and we all have a ton of fresh summer zucchini bursting from our garden, so let’s get cooking (and baking)! These Gluten-Free Zucchini Muffins are perfect to meal prep for easy breakfast options throughout the week or as a healthy snack in the afternoon. This easy muffin recipe is a family favorite that everyone continues to ask for again and again! We hope that you love them as much as we do!

What You Will Need

• gluten-free flour & almond flour – the gluten-free flour base that is perfect for these healthy muffins!
• rolled oats – adds some great texture, just check the label to ensure they are certified gluten-free.
• tapioca starch – just a little bit helps to thicken up the muffin batter before cooking.
• baking powder & baking soda – they’re subtle but important to ensure that your muffins come out nice and fluffy.
• ground cinnamon – great for some added flavor!
• coconut sugar – provides a touch of sweetness to these delicious muffins.
• xanthum gum – an essential ingredient in gluten-free baking!
• kosher salt – adds a bit of structure to these muffins.
• unsweetened applesauce & ripe banana – both some natural sweetness and are a healthier option for wet ingredients.
• unsweetened almond milk – option to use any plant-based milk or regular cow’s milk.
• ground flax & water – when mixed together they become flax eggs that can be used instead of regular eggs, but if you would rather use regular eggs that works too!
• whole zucchini – grab a zucchini from your garden, farmers market, or local grocery store to shred and squeeze out the excess moisture.
• chocolate chips – these are optional but are always delicious!
• plant-based butter – to keep them vegan muffins and dairy-free you will want to use a plant based butter, but regular butter would work too.

How To Make Healthy Zucchini Muffins

The first steps to making this easy recipe is to mix the dry ingredients in a medium bowl. Then in a separate bowl, mix the applesauce, banana, and milk with a wooden spoon. Add the flax eggs, then the grated zucchini, mix to fully combine, and then start adding the dry ingredients. Finally, add the chocolate chips and melted butter to the batter. Mix, but for best results make sure you don’t over mix the batter.

Recipes FAQs

• Spray your muffin tin liners: otherwise they will stick!
• Flax Eggs: make sure they sit for at least 5 minutes (or longer) to really congeal together.
• Don’t over-mix: once you add in those flax eggs try not to mix any more than you need too! The flax eggs will work better that way!
• Take out of muffin tin: Let the muffins cool for about 5 minutes or so in the pan after you take it out of the oven, but then remove them (carefully) and set them on a cooling rack.
• Let fully cool: I repeat – let fully cool! Especially with gluten-free baking it is especially important to let them cool and the moisture/steam escape.  Once they are cooled they will be light and fluffy on the inside!
• Storage: keep the cooled muffins in an airtight container on the counter top for up to 5 days.

Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!

Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!

Other Healthy Muffin Recipes You Might Like

• Chocolate Pumpkin Zucchini Muffins
• Chocolate Chip Zucchini Muffins
• Pumpkin Muffins
• Apple Cinnamon Muffins
• Raspberry Muffins
• Blueberry Banana Muffins