Really, those two words are reason enough for me to want to eat any muffin, no matter what’s on the inside. But these zucchini muffins are so much more.
Healthy Zucchini Muffins
Breakfast breads and muffins with fruits or vegetables in them are usually pitched as healthier, when they are actually anything but. (Carrot cake muffin with cream cheese frosting, anyone?)
But these Zucchini Muffins with Maple Walnut Streusel (adapted from my honey-sweetened Whole Wheat Zucchini Bread recipe) are the real deal. They tick all the “It-tastes-like-cake-but-is-actually-healthy” boxes that a good muffin should.
✔ Fiber (from the whole wheat flour, zucchini, & the ground chia or flax)
✔ Omega-3’s (from the walnuts and chia)
✔ Vitamin C (from the zucchini)
✔ Only unrefined sweeteners (raw honey and pure maple syrup)
✔ A dairy free option for those with dairy allergies or restrictions.
✔ Streusel topping!! (Maybe that one belongs on a different list, but did I mention I ♥♥♥ streusel topping?)
Celebrating Zucchini Season
Streusel topping aside, another reason I love these muffins is that they feature seasonal produce.
If you’re shopping at farmer’s markets or coops, or growing your own vegetables, you probably already know that summer is peak season for zucchini. The first summer I participated in a local coop, I was overwhelmed by the number and size of zucchini in my coop box week after week after week after week…after week.
But, you know what? It challenged me to try new recipes, and I learned so much about gratefully eating foods in their season rather than picking and choosing whatever I wanted from the grocery store each week.
- 1 cup + 2 Tbsp white whole wheat flour unbleached and unbromated
- 2 Tbsp ground chia or flax
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 egg
- 1/4 cup melted unsalted butter (or coconut oil for dairy free option)
- 1/4 cup unsweetened applesauce
- 1 cup raw honey
- 1 1/2 tsp pure vanilla extract
- 1 1/4 cups grated zucchini skins included (approximately 1 small zucchini)
- 1/4 cup white whole wheat flour unbleached and unbromated
- 1/4 tsp ground cinnamon
- pinch of salt
- 1 1/2 Tbsp pure maple syrup
- 4 Tbsp finely chopped walnuts divided
- 2 Tbsp cold unsalted butter cubed (or coconut oil for dairy free option)
- Preheat oven to 325 degrees. Prepare standard size muffin tins with butter or paper liners, then set aside.
- Use the grater disk of a food processor to grate zucchini, then set aside.
- In a small bowl, stir together flour, chia/flax, salt, baking soda, baking powder, and cinnamon.
- In a large mixing bowl, whisk the egg, butter/oil, applesauce, honey and vanilla.
- Add dry ingredients and stir gently, until just mixed. Fold in the zucchini.
- Pour the batter into muffin tins, filling 3/4 full. Set aside.
- In a small bowl, combine flour, cinnamon, and salt. Add the maple and 2 Tbsp of walnuts.
- Cut in the butter or coconut oil (note - the maple syrup will result in a softer crumb than traditional streusel toppings using granulated sugars).
- Use clean hands to sprinkle the crumb topping evenly over each muffin top.
- Sprinkle the remaining 2 Tbsp walnuts evenly over each crumb-topped muffin.
- Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
- Broil the muffins for an additional 1-2 minutes, until the crumb topping just begins to brown (this is optional, but I love the little bit of crisp it gives to the topping!).
I overfill my muffin tins a bit to create a nice, large top (who doesn't love a good muffin top?); but if you fill your tins just to the typical 2/3 full level, this recipe will make 12 muffins instead of just 9. In that case, you may want to increase the streusel topping ingredients to sufficiently cover all 12 muffins.
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