12 servings (serving size: 1 muffin)

If you’re looking for an easy grab-and-go breakfast you can feel good about, these whole-wheat zucchini muffins with honey are just what you need. Packed with fresh zucchini and spiced with just enough cinnamon, these healthy zucchini muffins will add vitamins and fiber to your morning. Our readers love that these muffins are easy, moist, and not too sweet for breakfast. The muffins only need 15 minutes in the oven, and the cinnamon-sugar topping caramelizes as they bake. If your kids are careful to avoid any green foods, make sure to peel the zucchini before grating it. They’ll never suspect these delicious and healthy muffins are chock-full of veggies.

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!