The Best Healthy Zucchini Muffin Recipe

Try the best healthy zucchini muffin!

The kids needed an afternoon snack. Zucchini was on sale for 69 cents a pound. I had 30 minutes to bake muffins and take them to the playground. A recipe for disaster?

But wait! This healthy zucchini muffin recipe uses very little oil, and everyday ingredients. I substituted whole wheat flour blend for the wheat and white flour called for in the original recipe. I added nutmeg and cloves for additional taste and nutrition.

So much for my life as the Healthy Diet Mom. When I told her I brought muffins, she said," They look good. Where did you buy them?" Even a six year old has no faith in my cooking skills. Smart kid.

These muffins take 10 minutes to get into the oven. Each regular size muffin has only 145 calories, 3 grams of fat, and 2 grams of fiber.

Best Healthy Zucchini Muffin Recipe

Makes 12 servings (serving size: 1 regular size muffin) or 24 mini-muffins (serving size 2 muffins). Prep time 10 minutes, cooking time 11 to 15 minutes.

Ingredients
• 7.75 ounces or 1 2/3 cup whole-wheat flour or all purpose flour
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/3 cups shredded zucchini
• 1/2 cup fat-free milk
• 2 tablespoons canola oil
• 2 tablespoons honey
• 1 large egg
• Cooking spray

Topping
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon

Preparation
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine whole-wheat flour and the next 7 ingredients through salt (that is sugar, ground cinnamon, nutmeg, cloves, baking powder, baking soda, salt) in a large bowl; stir with a whisk.
3. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended.
4. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Batter may seem loose. Spoon batter into 12 muffin cups or 24 mini-muffin cups coated with cooking spray.
5. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
6. Bake at 400° for 15 minutes or until golden for regular muffins, 11 minutes for mini-muffins. Remove from pans immediately; cool on a wire rack.

Return from Healthy Zucchini Muffin to Breakfast Recipes