Healthy Zucchini Oat Muffins

Servings: 12

1 1/2 cups flour, whole wheat
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 large egg
1/2 cup maple syrup, pure
1/3 cup almond milk, unsweetened
1/3 cup coconut oil
1 tsp vanilla extract
1 1/2 cups zucchini
1/2 cup oats, dry

Preheat the oven to 350 degrees and grease a 12-cup muffin tin well.

Peel and grate zucchini.

In a large bowl add the flour, baking powder and soda, cinnamon, and salt. Use a whisk to combine well.

Make a well in the center of the dry mixture an add the egg, syrup or honey, milk, coconut oil and vanilla. Stir until the mixture just comes together (don’t over mix). Add the zucchini and oats and stir to combine.

Divide the mixture evenly between the 12 muffin cups. Sprinkle a few additional oats on eat muffin if desired. Bake for 16-20 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and let the muffins cool on a wire rack for 5 minutes. Remove from the muffin pan and serve warm, at room temperature.

Recipe courtesy of