Filled with a cozy mixture of cinnamon and spices, these honey spice zucchini muffins will make you think of carrot cake! Made entirely with whole wheat flour and naturally sweetened, they have a perfectly moist and fluffy crumb.
If September were a muffin, it would be these Honey Spice Zucchini Muffins.
Excess summer zucchini meets cozy autumn spices in a scrumptious muffin that is made with wholesome ingredients.
If you're looking for a muffin that is breakfast worthy (like these Blueberry Oat Muffins) yet also dessert worthy (did I mention these taste like CARROT CAKE?!), then these are for you.
Enjoy them as is for breakfast or a snack, or see the directions below for how to add a cheesecake filling and streusel topping for a real treat.
Either way, I recommend that you make a double batch. Because these muffins freeze beautifully.
And let's face it, you're going to love them and a single batch is going to disappear very quickly!
- Whole Wheat Flour- All purpose flour would work as well.
- Baking Soda
- Baking Powder
- Fine Sea Salt
- Cinnamon, Allspice, Cloves, Nutmeg, Ginger- You can substitute 1 tablespoon of a premixed pumpkin pie or apple pie spice mix.
- Honey- Maple syrup would work as well. The flavor will be different but still delicious.
- Coconut Oil- Avocado oil or olive oil can be used instead.
- Applesauce- I love using my unsweetened homemade applesauce for these muffins but store bought will work as well
- Vanilla Extract
- Zucchini- You need 2 cups of shredded zucchini which is about 1 small-medium zucchini. If you are using a large, late season zucchini, remove the large seeds and peel if the peeling is thick. You can also substitute with summer squash.
1. Mix batter. In a large bowl, whisk together the flour, baking soda, powder, salt and spices. In a medium bowl, combine the honey, oil, applesauce, vanilla and eggs. Stir the wet ingredients into the dry until just combined. Fold in the shredded zucchini.
2. Divide into muffin tins. Line a regular muffin tin with 12 liners. Fill the liners nearly to the top. For slightly smaller muffins, you can fill them ⅔ full but it will yield 14 muffins so prepare an additional muffin tin.
3. Bake. Bake at 350 F for 18-22 minutes until a toothpick inserted comes out mostly clean and the muffin bounces back slightly when you press on the centre.
4. Cool and enjoy. Allow muffins to cool in the tin for 5 minutes and then move to a wire rack to cool completely (or enjoy them while they are warm!).
Leftovers and Storage
To Store: Cool completely and then store in an airtight container at room temperature for up to 3 days.
To Freeze: Cooled muffins can be frozen for up to 3 months.
Make it Your Own
- Top with Streusel- Melt ¼ cup of butter and mix with ¾ cup large flake rolled oats, ¼ cup brown sugar, 1 tablespoon whole wheat flour and ½ teaspoon cinnamon. Spoon crumbly mixture and then lightly pressthe top of filled muffin liners prior to baking.
- Add a Cheesecake Filling- Whip together 8 oz cream cheese with 1 egg, 2 tablespoon white sugar and 1 teaspoon vanilla. Fill muffin liner ⅓, add about 1-1.5 tablespoon of cream cheese mixture and then top with additional batter to just below the top of the liner. Baking instructions remain the same. Adding the filling will yield 2-4 additional muffins so you will need to prep more tins.
- Mix in some add-ins- Add up to 1 cup of chopped nuts, raisins, white chocolate chips or other favorite mix ins!
Enjoy these muffins for an easy breakfast or snack on the go. You could also serve them for a wholesome dessert especially if you top them with Cream Cheese Frosting (they're the perfect way to finish off a dinner of Pumpkin Chicken Rice Soup!).
These honey spice zucchini muffins would also be a great contribution to a brunch spread or potluck alongside some bacon and hash browns, Greek Yogurt Frittata or quiche.
Tips and FAQS
Yes. In fact, I like to pre shred and freeze zucchini in 2 cup packages. Then, when ready to bake, take the zucchini out and set in a bowl to allow to thaw (about 1-2 hours). Lightly squeeze and drain the excess water that comes off and then add the zucchini to the recipe as directed.
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Honey Spice Zucchini Muffins
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon fine sea salt
- ½ cup honey
- ⅓ cup coconut oil melted
- ½ cup apple sauce
- 1 and ½ teaspoon vanilla extract
- 2 large eggs
- 2 cups shredded zucchini
- Preheat the oven to 350 °F. Line two muffin tins with enough for 14-16 muffins.
- In a large bowl, whisk together flour, baking soda, baking powder, spices and salt.
- In a medium bowl, combine honey, coconut oil, apple sauce, eggs and vanilla.
- Pour the wet ingredients into the dry and mix until just combined. Fold in the zucchini.
- Fill prepared muffin liners nearly full. Bake for 18-22 minutes until a toothpick poked in the center comes out mostly clean or the centers bounce back when lightly pressed.
- Allow to cool in tins for 5 minutes and then remove to a wire rack and allow to cool completely.
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