12 servings (serving size: 1 muffin)

"I was looking for something healthy the kids could grab for breakfast on the way out the door and came up with these healthy muffins. The kids are grown now, but I still enjoy making these. Sometimes I add raisins, nuts, or dried cranberries for variety." —Kathleen Lehner, Montgomery Village, Md.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.

Step 3

Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

July 14, 2016
When you freeze the uncooked batter, do you thaw it before baking?

Awesome as Muffin Tops

June 27, 2017
Love these!  I use applesauce and mashed banana (no sugar), 1/4 c. olive oil, no egg and used 2 cups white whole wheat flour. And I use muffin top pans. They come out great! It makes 10 muffin tops. After cooling on a rack, I place them on a baking sheet and freeze them. Then into a zip baggie. Sometimes I nuke for maybe 20 secs. (or not).  Just pop one into the toaster, then top with a little light butter, and maybe a drizzle of honey.  Divine!! Great for breakfast


July 06, 2017
Just made these tonight! They were easy to make and came out so moist and flavorful! I didn't change anything in the recipe.

Great Recipe!!

August 26, 2017
I skipped the topping and replaced the white flour with whole wheat flour. The muffins were very moist and delicious. I will definitely be making these again. 

robinangela2's Review

May 30, 2014
These are great! Very moist, and the cinnamon flavor is fantastic. I did not make any modifications.

NutsinNormal's Review

September 16, 2009
Dang, these are good muffins! I agree with the other reviewers that these are delicious and moist, without being too sweet. I followed the recipe pretty exactly (did substitute soy milk), but doubled it so that I would have some for the freezer. Thanks, Kathie, whoever you are!

DebP2358's Review

February 26, 2014

mrsjoe5659's Review

July 10, 2012

Notimetocook's Review

July 03, 2009
Excellent muffins! 1 medium zucchini was perfect. I even modified them (totally replacing the egg w/a substitute b/c my son is allergic to eggs) and they came out great. Took them to the beach to share w/the family - after my 2 sons had 3 each, everyone else got to taste them! I am about to mix up a batch right now!

ShannonC5's Review

November 04, 2012
Absolutely love these! Especially since my kid avoids any green food (just to be extra sneaky, I peel the zucchini). As a nice option I added 1/4 C almond meal for part of the flours to add some protein. Also, I ran out of honey when I made them recently and easily substituted maple syrup. In a convection oven, I baked at 375 for 15 minutes. Super moist, super yummy!