Why You’ll Love Healthy Zucchini Muffin Bites: Perfect After‑School Snack Recipe
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The recipe is simple and quick—great for busy afternoons when you need a snack in short order.
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The zucchini adds moisture, nutrients and mild savoury flavour, making these muffins more than just a sweet treat.
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Their mini size makes them fun, tempting and easy for kids and adults alike to grab.
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They’re versatile—perfect straight from the oven or kept in the fridge for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 medium zucchinis, grated
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1 cup whole wheat flour
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2 large eggs
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¼ cup honey or maple syrup
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1 tsp baking powder
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¼ tsp salt
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½ tsp cinnamon (optional)
Directions
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Preheat your oven to 350 °F (175 °C) and grease a mini muffin tin or line it with paper liners.
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Grate the zucchinis and squeeze out any excess moisture using a clean kitchen towel — this helps avoid soggy muffins.
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In a large bowl, whisk together the eggs and honey (or maple syrup). Stir in the grated zucchini until well combined.
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In another bowl, mix together the whole wheat flour, baking powder, salt and cinnamon (if using).
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Gradually fold the dry ingredients into the wet mixture. Mix until just combined — do not over‑mix to keep the muffins tender.
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Spoon the batter into the prepared mini muffin tin, filling each cup about two‑thirds full.
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Bake for about 15–20 minutes, or until the tops are golden brown and a toothpick inserted into the centre comes out clean.
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Allow the muffin bites to cool slightly before serving. Enjoy warm, or let them cool completely for a grab‑and‑go snack.
Servings and timing
Yield: About 12 mini muffin bites. My Aunty Recipes
Prep time: ~10 minutes. My Aunty Recipes
Cook time: ~20 minutes. My Aunty Recipes
Variations
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Swap the whole wheat flour for a gluten‑free blend to accommodate dietary needs.
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Add in chocolate chips, chopped nuts or seeds for extra texture and flavour.
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Instead of honey or maple syrup, you could use mashed banana or applesauce for natural sweetness.
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For a dairy‑free twist, add a splash of almond milk or coconut milk into the wet ingredients.
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Stir in a handful of raisins or dried cranberries for a fruity touch.
Storage/Reheating
Store leftover muffin bites in an airtight container in the refrigerator for up to five days. My Aunty Recipes
To reheat: pop a few in the microwave for about 20 seconds, or warm them in the oven at 350 °F (175 °C) for a few minutes until warmed through.
FAQs
How many muffin bites does this recipe make?
It yields approximately 12 mini muffin bites using a standard mini muffin tin.
Can I use all‑purpose flour instead of whole wheat flour?
Yes—you can substitute all‑purpose flour if whole wheat isn’t available. Using whole wheat adds extra fibre and a nutty flavour, but the recipe will still work with all‑purpose flour.
Can I freeze the muffin bites?
Yes. Once cooled, place the muffin bites in a freezer‑safe container or bag, label with the date, and freeze. When ready to eat, thaw at room temperature or warm briefly. My Aunty Recipes
Can I make these muffins without eggs?
You can try using a flax‑egg or chia‑egg (1 tbsp ground flaxseed or chia seeds + 3 tbsp water) per egg, but texture may differ slightly from the original.
How can I reduce the sweetness further?
You can reduce or omit the honey/maple syrup, or substitute with unsweetened mashed banana or applesauce. You may want to adjust baking time slightly.
Can I make these in a regular muffin tin instead of mini?
Yes—but you’ll need to increase the baking time since the muffins will be larger. Check with a toothpick for doneness.
Why is squeezing out the zucchini moisture important?
Grated zucchini holds a lot of water. Removing excess moisture prevents the muffins from becoming soggy and ensures a better texture.
Can I add savory ingredients instead of sweet?
Yes—you could reduce or omit the sweetener, add herbs, cheese or spices, and use this same base to make more savoury bites.
Are these muffins suitable for kids?
Absolutely—they’re kid‑friendly, wholesome, and sized perfectly for little hands. The zucchini sneaks in some veggies without sacrificing taste.
Why did my muffins come out dense or flat?
Possible causes: over‑mixing the batter, too much moisture in the zucchini, or not enough baking powder. Make sure to mix until just combined and remove moisture from zucchini.
Conclusion
These zucchini muffin bites strike a perfect balance between nourishment and enjoyment. They’re simple to prepare, quick to bake, and versatile enough to adapt to your preferences. Whether you’re looking for a healthier after‑school snack for kids or a portable treat for yourself, this recipe delivers. Keep a batch on hand and you’ll always have a satisfying, homemade snack ready when hunger strikes.
Healthy Zucchini Muffin Bites: Perfect After‑School Snack
These Healthy Zucchini Muffin Bites are a delicious and nutritious snack option, perfect for after school or as a quick breakfast. Made with wholesome ingredients and naturally sweetened, they’re a hit with kids and adults alike.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 24 mini muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 egg
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup or honey
- 1/2 tsp vanilla extract
- 1 cup rolled oats
- 1/4 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
- Grate the zucchini and squeeze out excess moisture using a clean towel.
- In a large bowl, whisk together the egg, melted coconut oil, maple syrup (or honey), and vanilla extract.
- Stir in the grated zucchini.
- Add the oats, whole wheat flour, baking soda, cinnamon, and salt. Mix until just combined.
- Fold in mini chocolate chips if using.
- Divide the batter evenly into the prepared muffin tin.
- Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute honey with maple syrup to make it vegan.
- Store in an airtight container for up to 3 days or freeze for longer shelf life.
- Great for lunchboxes and meal prepping.
Nutrition
- Serving Size: 2 mini muffins
- Calories: 90
- Sugar: 4g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
