Print Recipe

Healthy Zucchini Muffins {and Toddler Friendly!}


  • 2 cups white whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup maple syrup or agave
  • 2/3 cup milk I used unsweetened vanilla almond milk
  • 1/4 cup coconut oil measured in the melted state
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups shredded zucchini with the majority of the excess liquid squeezed out


  • Preheat oven to 350 degrees F.
  • Spray muffin tin with cooking spray, or place liners in muffin tin.
  • In medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt, and stir well to combine.
  • In large bowl, whisk together egg, maple syrup, milk, coconut oil, and vanilla until well combined.
  • Stir in flour mixture until just combined.
  • Fold in shredded zucchini.
  • Fill muffin pan 3/4 of the way full.
  • Bake in preheated oven for 16-18 minutes, until muffins are slightly golden and toothpick comes out with just a few crumbs.
  • Cool completely.
  • Serve and enjoy!