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Healthy Mini Zucchini Muffins - these super easy, mini sized, one bite, whole wheat healthy muffins are a treat that every kid would love.

Healthy Mini Zucchini Muffins

Course: Healthy Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24
Author: Edyta
Print Recipe


  • 1 cup whole wheat white flour (organic is best)
  • 2/3 cap all purpose flour (organic is best)
  • 1/3 cup of old faction oats , uncooked
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinamon
  • 1/4 teaspoon salt
  • 1/2 cup of maple syrup
  • 1/2 cup of honey
  • 1 egg
  • 1/2 cup of whole milk (or any milk of your preference)
  • 1/4 cup of melted coconut milk
  • 1 teaspoon vanila extract
  • 1 1/2 cup grated zucchini


  • Preheat the oven to 350 degrees F. Spray the 24 muffin pan with cooking spray.
  • Using the food processor, process oats until very fine (almost like flour).
  • Mix together dry ingredients: flours, oats, baking powder, baking soda, cinnamon and salt.
  • In a separate bowl whisk wet ingredients: egg, maple syrup, honey, milk, coconut oil and vanilla extract until combined.
  • Stir in zucchini and don't overmix.
  • Divide the batter among 24 mini muffins caps.
  • Bake for 15 minutes or until the toothpick inserted in the center of muffins comes clean.
  • Serve warm or let cool down.
  • Store for 2 days in a fridge or freeze them for later.