Health Zucchini Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 226.3
  • Total Fat: 5.6 g
  • Cholesterol: 16.5 mg
  • Sodium: 176.5 mg
  • Total Carbs: 42.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 4.1 g

View full nutritional breakdown of Health Zucchini Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


Easy and healthy zucchini muffin recipe. Retrieved from
Easy and healthy zucchini muffin recipe. Retrieved from

Number of Servings: 12


    1.67 cup Whole Wheat Flour
    1 tsp Baking Powder
    1 tsp Baking Soda
    1 tsp Cinnamon, ground
    1 dash Salt
    1 large Egg, fresh, whole, raw
    0.5 cup MIlk, Prairie Farms 2% Milk
    0.25 cup Olive Oil
    1 tsp Vanilla Extract
    1.5 cup, mashed Zucchini
    0.33 cup Quaker Oats Old-Fashioned Rolled Oats
    6 serving Bard Valley Medjool Dates (2 dates)
    0.5 cup Maple Syrup


Heat oven to 350F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.
In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini and oats until just combined.
Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user BECCA5478.

Rate This Recipe

Member Ratings For This Recipe