Enjoy your favorite fall baked goods with no guilt! Healthy Zucchini Muffins contain no oil, no refined sugar, and no flour. The oil and sugar are replaced with ripe bananas and the flour is replaced with whole grain oats. Zucchini, cinnamon, and mini chocolate chips (optional) give the muffins classic zucchini bread flavor.
Night Owl or Early Bird?
Are you a morning person? I’m more of a night owl. I tend to stay up late after getting the kids to bed. Sometimes I’m up to get some work done and sometimes I’m up just to watch trashy television.
Whoops!
Luckily I have coffee and a morning loving husband to get me moving in the a.m. He’s kind enough to bring me a cup of coffee in bed so I can wake up then stumble around half awake trying to get my little people ready for school.
Easy Breakfast Choices
In my opinion, 6 a.m. is a bad time to haul out the cast iron skillet and cook up a hot breakfast. I save that treat for the weekends. On hectic weekday mornings we are stuck with cereal, oatmeal, or other easy breakfast choices.
My kids are carb lovers and will happily devour bagels and muffins each morning. But baked goods full of white sugar and white flour leads to a mid morning energy crash… right when they should be primed and ready to learn.
My solution: healthy oatmeal muffins that contain no oil, no refined sugar, and no flour.
How to Make Healthy Zucchini Muffins
A muffin recipe with no flour and no sugar may sound a little questionable but I promise you they are moist, delicious muffins that are full of flavor!
- The oil and sugar are replaced with ripe bananas. (Over ripe bananas are very sweet!)
- The flour is replaced with whole grain oats. (Oats are toasted f a few minutes then and ground in a food processor or blender for a nutty taste.)
- Zucchini and spices give the muffins classic zucchini bread flavor. (Add your favorite nuts or chocolate chips to customize the recipe.)
I love being able to enjoy one of my fall favorites with no guilt from the oil and sugar in traditional zucchini bread recipes.
MORE HEALTHY MUFFIN RECIPES TO TRY
1 – Healthy Oatmeal Muffins – My original no flour, no sugar, no oil recipe. This basic recipe is sweetened with bananas and is easy to customize.
2 – Healthy Chocolate Chip Oatmeal Muffins – My kids’ all-time favorite healthy oatmeal muffins recipe. Lots of CHOCOLATE flavor.
3 – Healthy Pumpkin Muffins Recipe – Delicious pumpkin spice flavor with no flour, no sugar, no oil and no dairy… they taste like pumpkin pie.
4 – Apple Cinnamon Blender Muffins – This easy recipe mixes in the blender for no mess but lots of cinnamon apple flavor.
Healthy Zucchini Muffins Recipe
Enjoy a fall favorite with no guilt! Healthy Zucchini Muffins contain no oil, no refined sugar, and no flour. The oil and sugar are replaced with ripe bananas and the flour is replaced with whole grain oats. Zucchini, spices, and mini chocolate chips give the muffins classic zucchini bread flavor.
- 2.5 cups old fashioned oats
- 2-3 large bananas 1 cup mashed
- 2 large eggs lightly beaten
- 1/2 cup pure maple syrup honey can also be used
- 2.5 cups shredded zucchini peeled or unpeeled
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/3 cup chocolate chips, mini optional, plus 1 Tbsp for topping
Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step, however the toasting adds flavor!)
Reserve 1 Tbsp of oats for muffin tops. Place remaining oats in food processor and pulse until they reach a rough, flour like consistency.
Turn oven heat up to 350 degrees.
Mash bananas well, they should have no lumps. (I use my mixer to mash them before adding the other wet ingredients.) Add eggs, maple syrup, zucchini, and vanilla. Mix to combine.
Add dry ingredients to wet ingredients and mix until just incorporated.
Allow mixture to rest for 30 minutes to 1 hour. This allows the oats to soften and soak up the liquids. (It should look thicker after resting.)
Optional: Fold in 1/3 c mini chocolate chips or nuts.
Scoop into muffin tin (greased or lined with muffin wrappers). The muffins should be about 7/8 full, recipe makes 14 muffins.
Sprinkle muffin tops with the 1 Tbsp of reserved oats and 1 Tbsp mini chocolate chips (if using), press lightly to make sure they stick.
Bake at 350 for 35 -45 minutes. A toothpick inserted in the center of a muffin should come out clean.
Note: These muffins are very moist, if necessary you can cut one open and check to make sure they are baked through. If tops are getting too darkyou can lay a sheet of foil on top to prevent over browning.
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Melissa says
Freeze well?
Bren says
Yes, they freeze great!
Nicola says
Do your recipes work well with vegan egg substitutes? Ei. Flax meal eggs?
Bren says
Nicola, I’ve made them with ground flaxseed soaked in water in place of eggs with 1/2 tsp extra baking powder and they tuned out great. Good luck!
Jenn says
This may be a silly question but am I supposed to strain the water out of the zucchinis?
Tried your oatmeal cupcakes and my 2.5 yo son loves them
Bren says
No, I simply grate the zucchini and add it to the batter. Hope you enjoy!
Brandi says
If I didn’t want to add any more sugar via honey or syrup, would 1/4 cup more vegan milk be ok? A dash of stevia is all I need
Bren says
Yes, that should work fine. Just make sure to let the batter rest before baking.
Sara says
Can I substitute steel cut oats for the old fashioned oats?
Bren says
Sara, sorry I’ve never made them with steel cut oats.
JESSICA says
Can I substitute applesauce for the bananas and if so how much would you suggest? Thank you! These look delish 🙂
Bren says
You can substitute an equal amount of applesauce for the bananas but you might not find the muffins sweet enough. Bananas are sweeter than applesauce.
Melissa says
I just made these tonight and they are amazing! So glad that google lead me to your site! I can’t wait to try some of the other recipes. Thank you!
Bren says
Thanks, Melissa! I am so happy to hear that you enjoyed the recipe!
Casey says
Can you double the recipe?
Bren says
Yes, you can double the recipe.
Cassandra Scott says
I have to be the biggest fan of your muffin recipes, I think I have made all of them about a million times and they are great! I also use the recipes for pancakes, just add more liquid to thin the batter and decrease the sweetener so they can still use syrup on top, my kids love them! Thanks so much!
Bren says
Great idea for pancakes, Cassandra. Thanks for the sweet compliment, it made my day! -Bren
Tasha says
If you are used to eating healthy this may be good for you. I believe I was expecting something more like traditional zucchini bread
Bren says
Sorry you were disappointed, Tasha!
Nid says
Heya. How long do these last outside/ in the fridge and in the freezer ?
Bren says
Nid, I would store them on the counter for 3 or 4 days. They stay fresh in the fridge about 2 weeks (in an air tight container) and a few months in the freezer (wrapped well).
Jasmine Sagum says
I can’t wait to make these! About how many zucchini did you use to get the 2.5 cups of shredded zucchini?
Bren says
I used about 2 small zucchini. The number of zucchini needed depends on the size, if you have a monster zucchini it may only take one.
Ashley says
These sound wonderful. Can I use steal cut oats or no? Excited to make these 😄
Bren says
The recipe works best with old fashioned oats.
Vanitha Alex says
I made these today and it is very good. I just threw all the ingredients together in the blender except for the zucchini, I mixed it and the nuts in at the end. Was so quick, easy and delicious. It is super moist, hard to tell when it’s cooked through.
Bren says
Thanks, Vanitha. They are sure moist, it gets easier to tell if they are done the second time you make the recipe.
Aileen says
Could you use apple sauce instead of the maple syrup?
Bren says
Yes, though you might not find the muffins sweet enough.
Stephanie says
I would like to try it with canned pumpkin instead of bananas. Do you think that would work?
Bren says
Stephanie, I have a pumpkin version of the muffins you should check out!
Stephanie says
I went ahead and made these with pumpkin instead of bananas, because I was really wanting a zucchini muffin, but also have been on a pumpkin kick lately. I also added walnuts and dried cranberries. They are very good and I love using the oats instead of flour. Thanks for a great recipe!
Bren says
I’m so glad they were a success… they sound delicious!
Pam says
Hi I have packaged oat flour, how much do you think it would take?
Bren says
I would start with 2 cups and the remaining 1/2 cup if the batter seems too thin.
Kris Larsson says
Hi Bren, made these tonight, and they are so delish! Only change I made was I used half maple syrup and half coconut nectar as I ran out of maple syrup. Regardless, they were moist and perfectly sweet, baked in 35 min. Excited to make these again and freeze them. Pretty sure this batch will be devoured before making it to the freezer.
Bren says
Thanks for commenting, Kris! I’m so glad you enjoyed the recipe.
Maddisen says
I tried to make these and they are amazing tasting, however I’m not sure what I’ve done wrong as they are extremely doughy inside.. almost as if they are raw. The tooth pick comes out clean so they are not raw just overly doughy.
Bren says
They may have needed more baking time. I recommend cutting one open while baking to see if the center is done to your liking. To salvage the ones you’ve baked try removing the liner, cutting them in half, and toasting them cut side up in the oven for a few minutes before serving.
Rebekahmae says
I made these and they tasted great. However, i baked them for 45 minutes and the middle was still raw. Any suggestions? They still tasted good.
Bren says
Hey Rebekah, the centers of the muffins are very dense. I recommend cutting one open to see if they are fully cooked. Resting the batter before baking helps them bake through more quickly.
Poonam says
If i had to use granulated sugar instead of maple syrup or honey, how much sugar should i use?
Bren says
For honey to sugar conversions you should double the amount. In this recipe that would mean 1 cup of sugar. Please note I’ve never made the muffins with granulated sugar so I can not guarantee how they will turn out.
Elizabeth says
Thanks for the recipe! I made these as a healthy alternative to store bought muffins for my 1 year old. She’s a muffin addict. They came out perfectly, bake time for about 35-38 minutes. How long do these keep for? Can’t wait to try them again!
Bren says
You can keep them on the counter for about 4 days, in the refrigerator for a week, and in the freezer for a few weeks (well wrapped). So glad your daughter love them!
Nancy says
Best muffins ever for a gluten free diet! Toasting the oats is the secret, I think. Seriously, these are so good, moist and healthy. Replace the choc chips w/ raisins and add chopped nuts, if you are able to eat them. Double the cinnamon and you have dark, moist delicious muffins good for anyone’s breakfast or mid day snack.
Bren says
I’m glad you enjoyed the recipe, Nancy!
Jess says
Do you think I can use a loaf pan to make bread out of it?
Thank you
Bren says
I’ve not tried making it as a loaf, let me know if it works for you!
Barbie says
Ok just made these yesterday. Did mini chips and walnuts and these are SOOOOO GOOOD!!!! I’ve already shared the recipe with a friend. Thank you!!
Bren says
Thanks, Barbie! I am so glad the muffins were enjoyed!
Caitlin says
I love your muffins. I made the apple cinnamon blender version last and they were amazing! Sweet but not processed sweet. I’m trying the zucchini option this time, but in a loaf pan. Hope I have the same results! Just delicious.
Bren says
Thanks Caitlin, let me know how the loaf turns out! 😉
Koty says
These muffins are awesome ! You don’t miss the oil, flour , and sugar one bit ! I love traditional baking , however these will now be added into my reportor.
Thank you for the recipe
Bren says
Thanks, Koty!
Jessica says
Can I use gluten free quick oats?
Bren says
Yes! Hope you enjoy the recipe.
Mary says
Do you have a recipe for carrot cake muffins? I can hardly wait to try these muffins.
Bren says
I do not have a carrot cake version, but I will give them a try… sounds delicious!
Barb says
Made this recipe this morning, it looks wonderful! We live in Calgary that is at a high altitude (3550 feet). I have had “dense” recipes not cook in the time recommended as happened with this recipe. With other recipes I have had to increase the oven temp by 25 degrees and the cooking time by about 10 min. I will try them again. Thanks for coming up with a healthy muffin!
Bren says
Thanks for the tip, Barb!
Antonia says
Can I leave out the maple syrup? What low calorie substitute can I add ?
Bren says
I’ve never made them without maple syrup or honey, sorry!