Healthy Whole Grain Zucchini Muffins

This post may contain affiliate links. Please read our disclosure policy.

Whole Grain Zucchini Muffins are made with whole grains, natural sweeteners, and vegetables. These healthy zucchini muffins make a nutritious breakfast, and they’re perfect if you’re on the go! Your whole family will love them!

We have lots of muffin recipes that you really need to try. Healthy Carrot Cake Zucchini Muffins, Pineapple Zucchini Muffins and Healthy Apple Cinnamon Muffins (Made in the Blender!) will be worth your while.

These Whole Grain Zucchini Muffins are made with whole grains, natural sweeteners, and vegetables. Your whole family will love them!

Healthy Zucchini Breakfast Muffin Recipe With Oats

There are few things more delicious than zucchini desserts. I love chocolate zucchini cake, zucchini bread, and of course, zucchini muffins! They are always on my list to make during the summer. I love these simple treats because they are actually healthy! My kids have no idea, and I’m not sad about that. We love these and I make them all of the time!

Here’s what you are going to love about these zucchini muffins: they are made with whole grains, natural sweeteners, and vegetables! What’s not to love? I make these to have with scrambled eggs at breakfast, for standalone snacks, and to serve with dinner when I’m making soup or chili. They freeze great and you can double the recipe without any issues. This is a recipe you are going to come back to again and again.

If you can’t tell, this recipe is very forgiving and delicious! If you don’t have maple syrup on hand, try the honey. If you don’t have coconut oil on hand, try some melted butter. If you you’d like to make this more of a treat, a cup of dark chocolate chips mixed into the batter before baking is perfect. It is great to keep a second batch in the freezer too, for busy mornings. Just let the muffins cool to room temperature, stick them in a zipper-top freezer bag, and freeze for up to a month. Let them thaw at room temperature for about 40 minutes before eating.Whole Grain Zucchini Muffins the whole family will love.

What is the best sweeter to use for these muffins?

When it comes to the natural sweetener, I normally make these with pure maple syrup. It’s light, sweet, and there’s no indication of “maple flavor” in the end product. I have also made these many times with honey instead of maple, or a mix of the two if I’m short on one. The honey muffins have a bit of a honey flavor and seem to be a bit sweeter. Use what you have – we like all of the options!

What type of flour is the best for baking muffins?

When it comes to the whole grains, I use white whole wheat flour plus some old-fashioned oats. White whole wheat flour is a little lighter than a traditional whole wheat flour (which is milled from hard red wheat, whereas the white whole wheat flour is milled from soft white wheat grain). It’s still a great whole grain, but tends to be less “wheaty” in flavor and has a lighter texture when baked. I’d highly recommend reading your labels and finding the white whole wheat flour; it’s perfect for muffins and baked goods.

Does it matter what type of oil you use in muffins?

I have used all kinds of things for the oil in this recipe, too. I normally use a bit of melted coconut oil, but I have also used melted butter and avocado oil too; all of them work well.

Whole Grain Zucchini Muffins

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Rack of whole grain zucchini muffins

Healthy Whole Grain Zucchini Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Melissa Griffiths-Bless this Mess
  • Total Time: 26 mins
  • Yield: 12 muffins 1x


Whole Grain Zucchini Muffins are made with whole grains, natural sweeteners, and vegetables. These healthy zucchini muffins make a nutritious breakfast, and they’re perfect if you’re on the go! Your whole family will love them!


  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup maple syrup or honey
  • 1/3 cup milk (nut or dairy)
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated fresh zucchini
  • 1/2 cups old-fashioned oats (uncooked), plus extra for sprinkling


  1. Preheat the oven to 350 degrees and grease a 12-cup muffin tin well. ]
  2. In a large bowl add the flour, baking powder and soda, cinnamon, and salt. Use a whisk to combine well.
  3. 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.
  4. 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.
  • Prep Time: 10 mins
  • Cook Time: 16 mins
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Looking for more muffin recipes? Look here first:

I hope you try these Healthy Whole Grain Zucchini Muffins and make them again and again. I know they’ll become a fast favorite in your home, just like they have in mine.

Whole Grain Zucchini Muffins

About Melissa

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Fantastic! Used Pastry flour which worked great and added a couple tbsp flax seeds and couple of sliced almonds. Super easy and baked up beautifully. As a thought, you may want to reference not needing to remove excess moisture in the recipe itself. I had the cheese cloth at the ready before I decided to check comments for that guidance. It’s probably truly a no-brainer, but would be helpful if someone prints the recipe and doesn’t have the comments. 🙂

    Thanks for Sharing!

    1. WW pastry flour is my favorite and just about all I buy these days, so light! You adjustments sound amazing!

    1. I was wondering the same thing, except I only have frozen zucchini from last year’s garden. Would that work? And would the zucchini measurement be different?

    2. You definitely can use frozen zucchini! It has a lot of water when it thaws and I try to keep about half of it, all of it seems to be a bit too much liquid but if you remove all of it, it’s too dry, so just dump a little off the thawed zucchini and use it!

  2. Great recipe for kids lunches! A little more dense than regular muffin recipes but still tasty!

  3. These sounds and look amazzing! I have been wanting to try my hand at baking with zucchini like this and this looks like a great way to do that!! Any way I can sneak some healthyness into something without my kids knowing is a high-five to myself (and to you too 🙂 )! Haha!! Hope you have a great weekend!