Healthy Zucchini Muffins (Dairy-Free)
These moist, dairy-free zucchini muffins are packed with wholesome ingredients and make a perfect grab-and-go breakfast, snack, or dessert.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings6
These muffins are a fantastic way to sneak some veggies into your day without sacrificing flavor. Made with olive oil and whole grain flour, they are naturally sweetened with honey or maple syrup.
They come together quickly in one bowl and bake in just 20 minutes. Feel free to add chocolate chips or walnuts for extra texture and indulgence.
Ingredients
Servings
Optional
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Line a muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together the egg, honey (or maple syrup), olive oil, and vanilla extract until smooth. Stir in the shredded zucchini.
- Add the dry ingredients: whole grain flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix just until combined—do not overmix. If using, gently fold in the chocolate chips and/or walnuts.
- Using a 1/4-cup measure, scoop the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (if using chocolate chips, a little melted chocolate may stick).
- Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.
💡 Tips
- For a sweeter muffin, use the full 1 cup of sugar instead of honey/maple syrup.
- Do not overmix the batter; overmixing can make the muffins dense.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Inspired by a recipe from Kitchen Stewardship