Healthy Zucchini Muffins for Kids – No Sugar, No Fuss
These Healthy Zucchini Muffins for Kids are naturally sweetened with honey or maple syrup, no refined sugar needed! They're soft, moist, and packed with sneaky veggies, making them perfect for toddlers, lunchboxes, or picky eaters. You can easily make them dairy-free, nut-free, or even gluten-free with simple swaps. No fuss, just wholesome ingredients and delicious results every time.
Ingredients
- ¾ cup roughly chopped raw walnuts or pecans optional
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup honey or maple syrup
- 2 eggs
- ⅔ cup buttermilk or ⅔ cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using
- 2 teaspoons vanilla extract
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups grated zucchini about 1 small-to-medium zucchini, ~7 oz, squeezed to remove excess moisture
Instructions
- Preheat oven to 400°F. If needed, grease all 12 muffin tin cups with butter or cooking spray.
- Toast the nuts (if using): Spread chopped nuts on a small rimmed baking sheet. Bake 4–5 minutes until fragrant, stirring halfway.
- In a medium bowl, whisk together coconut oil and honey. Add eggs and whisk well. Stir in buttermilk and vanilla. Set aside.
- In a large bowl, mix flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
- Pour wet mixture into dry ingredients and stir until just combined (a few lumps are okay).
- Fold in the grated zucchini and toasted nuts (if using), being careful not to overmix.
- Divide batter evenly into the muffin tin.
- Bake for 16–19 minutes, or until tops are golden and a toothpick inserted comes out clean.
- Cool in the tin on a wire rack.
- Store muffins covered at room temp for 2 days, in the fridge up to 4 days, or freeze up to 3 months.
Notes
Oil options: Unrefined coconut oil adds subtle flavor. Olive oil may add a mild herbal note. For neutral flavor, use cold-pressed sunflower or grapeseed oil.
Variations:
- Use chocolate chips or dried fruit instead of nuts.
- For vegan: use maple syrup, flax eggs, and non-dairy milk.
- For dairy-free: use non-dairy milk (e.g., almond).
- For egg-free: replace eggs with flax eggs.
- For gluten-free: use Bob’s Red Mill gluten-free all-purpose mix.
- For nut-free: skip nuts and nut-based milk.
- For low-fat: replace oil with applesauce.