Feel-Good Zucchini Muffins Recipe

Introduction

These Feel-Good Zucchini Muffins are a wholesome treat packed with natural sweetness and nutritious ingredients. Perfect for breakfast or a healthy snack, they combine the freshness of zucchini with the richness of dates and oats for a moist, flavorful bite.

Ingredients

• 2 cups rolled oats
• 8 medjool dates, pitted (about 3/4 cup)
• 1/2 cup olive oil
• 1/4 cup real maple syrup
• 1–2 zucchini, grated (about 2 cups total)
• 2 eggs
• 1 teaspoon baking soda
• Pinch of sea salt and/or cinnamon (optional)
• Chocolate chips (optional, for topping)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Step 2: Place all ingredients except the chocolate chips into a blender. Blend until you get a chunky batter mixture.
3. Step 3: Grease or line a muffin tin, then pour the batter evenly into the cups. Sprinkle chocolate chips on top if using.
4. Step 4: Bake for 15 to 18 minutes, or until the muffin tops gently spring back when pressed.
5. Step 5: Optionally, sprinkle warm muffins with a little sea salt for a flavor boost. Serve warm or cold as you like.

Tips & Variations

• For a nuttier texture, consider adding chopped walnuts or pecans to the batter before baking.
• Use coconut oil instead of olive oil for a subtle tropical flavor.
• Feel free to substitute maple syrup with honey or agave nectar to suit your preference.
• If you prefer a sweeter muffin, increase the amount of dates or add a splash of vanilla extract.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, microwave for 15–20 seconds or warm in a preheated oven for a few minutes. These muffins also freeze well—wrap individually and freeze for up to 3 months. Thaw at room temperature or warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of dates and maple syrup?

Yes, but replacing the natural sweeteners with regular sugar may alter the texture and reduce the nutritional benefits. Dates and maple syrup also add moisture and depth of flavor.

Do I need to peel the zucchini before grating?

Peeling is optional—keeping the skin adds more fiber and nutrients, and the skin softens well during baking, blending in with the texture of the muffins.

Feel-Good Zucchini Muffins Recipe

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★★★★★

4.6 from 309 reviews

• Author: lilan
• Total Time: 25-28 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Feel-Good Zucchini Muffins are a wholesome and delicious treat made with rolled oats, sweet medjool dates, and fresh grated zucchini. Naturally sweetened with maple syrup and packed with healthy fats from olive oil, these muffins offer a moist, tender bite with an optional touch of chocolate chips for an indulgent finish. Perfect for breakfast, snacks, or anytime you want a nutritious and satisfying muffin without refined sugars or flours.

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Ingredients

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Dry Ingredients

• 2 cups rolled oats
• 1 teaspoon baking soda
• Pinch of sea salt and/or cinnamon (optional)

Wet Ingredients

• 8 medjool dates, pitted (about 3/4 cup)
• 1/2 cup olive oil
• 1/4 cup real maple syrup
• 2 eggs

Produce

• 1–2 zucchini, grated (about 2 cups total)

Toppings

• Chocolate chips (optional, for topping)

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Instructions

1. Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the right temperature for baking your muffins evenly.
2. Blend ingredients: Place the rolled oats, pitted medjool dates, olive oil, maple syrup, grated zucchini, eggs, baking soda, and optional sea salt or cinnamon into a blender. Pulse until a chunky batter forms, ensuring everything is mixed but still has some texture.
3. Prepare the muffin tin: Grease or line your muffin tin with paper liners to prevent sticking and make for easy removal.
4. Pour and top: Spoon the batter evenly into the muffin cups. If desired, sprinkle chocolate chips on top of each muffin for a sweet touch.
5. Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes. Test doneness by gently pressing the tops; they should spring back when touched.
6. Cool and finish: Remove muffins from the oven and optionally sprinkle with a light pinch of sea salt for contrast. Serve warm or allow to cool completely—either way, they remain delicious throughout the day.

Notes

• You can adjust the number of dates for sweetness preference.
• For a gluten-free option, use certified gluten-free oats.
• Extra cinnamon or spices can be added for more flavor depth.
• These muffins store well in an airtight container for up to 3 days or can be frozen for longer storage.
• Make sure to grate the zucchini finely and squeeze out excess moisture if desired for a less soggy muffin.

• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: zucchini muffins, healthy muffins, gluten-free muffins, vegetarian baking, oat muffins, maple syrup sweetened, medjool dates, breakfast muffins, snack recipe