Healthy zucchini cheddar muffins are savory, cheesy, and perfect for breakfast or a snack! They're gluten free and filled with fiber, protein, and healthy fats to keep you full and energized.
Some people have the time and patience to cook up a fancy meal when they wake up.
I certainly don't. When I wake up, I'm hungry, tired, and way too lazy to cook anything. Which is why I always try to make breakfast ahead of time, so it's an easy grab-and-go.
These Healthy Zucchini Cheddar Muffins are one of my favorites to make a big batch of ahead of time. While I mostly crave sweets in the morning, it's nice to change it up and go for savory sometimes. Not only are these a delicious way to start the day, they are also nutritious and filling, to keep you going until lunch.
Plus, they're gluten free and made with oat flour, which is high in fiber, and they're made in one bowl! Super easy, and super delicious.
Ingredients in Healthy Zucchini Cheddar Muffins
As always, I try to include as many healthy ingredient swaps as possible, while still maintaining amazing taste and texture. Here are some of the ingredients that keep these muffins delicious and nutritious.
Wet Ingredients
The wet ingredients are so important in making sure your muffins are super moist and delicious.
Zucchini and Carrots: I know I named this recipe as "zucchini muffins," but there's carrots as well! It's always a good idea to start your day with veggies, plus they add some moisture!
Greek yogurt: This ingredient is packed with protein, with no fat and no sugar. It also really helps the texture!
Cheddar Cheese: SO MUCH FLAVOR. The muffins become super cheesy, and super delicious. I use reduced fat to make it a little lighter, but there is nothing wrong with using full fat!
Milk of choice: any kind will work! You can try a plant-based one, or even go full-fat dairy! Use what you have😉
Eggs: More protein, more nutrients, and better texture! Eggs hold the muffins together, and make sure the muffins aren't super dense.
Olive oil: olive oil is one of my favorite fats, and for a good reason! It's high in healthy fats, omega-3s, and antioxidants! It also adds a lot of moisture for the best possible texture. Don't be afraid of fat!
Sugar: this is optional, but it enhances the savory flavor of these muffins. Kind of like how you add salt to sweet things, it really lets the flavors shine!
Dry Ingredients
Dry ingredients are just as important as the wet for texture, flavor, and health!
Oat flour: gluten free, high fiber alternative to white flour! You can make it yourself by blending oats, or buy it for a finer texture.
Baking powder + baking soda: a must for fluffiness, especially since there's no gluten!
Flaxseed meal: this doesn't play a huge role in flavor and texture, but it's so healthy! Protein, fiber, healthy fats and omega-3s! And it's not a one-time use thing--you'll use it in all these recipes!
Seasonings: here's where the flavor comes in! This recipe uses salt, pepper, and italian seasoning.
Storing Healthy Zucchini Cheddar Muffins
Although these muffins are great to eat straight away, I usually make them in big batches to enjoy for breakfast for a few weeks.
If you leave them at room temperature, they should last for a few days in an air-tight container, but I recommend storing in a cool, dry place since they do have a lot of moisture.
I think the safest way to store these is in the refrigerator or freezer. They should last about a week in the fridge, and a month in the freezer.
To defrost, I like to take them out of the freezer the night before and let them defrost at room temperature overnight. But if you forget, you can easily pop in the microwave for 30 seconds to a minute. They'll be warm and soft as if you just baked them!
Tip: make sure there is no air exposed to them in the freezer, otherwise they will taste like freezer (as if you left them there for months).
I really hope you like this recipe! If you decide to make it, be sure to post a picture and tag me @nutritiousdelights on Instagram--I'd love to see it!💕
More recipes you might love:
Healthy Peanut Butter Date Granola
Healthy Vegan Zucchini Cinnamon Rolls
Healthy Double Chocolate Muffins
Healthy Zucchini Cheddar Muffins
Ingredients
Wet Ingredients
- 1 medium zucchini grated
- 1 cup carrots grated
- 3 large eggs
- ¾ cup Greek yogurt plain nonfat
- ½ cup milk of choice
- ⅓ cup olive oil
- 1 teaspoon sugar optional
- 1 cup cheddar cheese reduced fat or full fat
Dry ingredients
- 3 cups oat flour gluten free
- 1 ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon italian seasoning
- 2 tablespoons flaxseed meal
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease or line with wrappers a muffin tin. Set aside.
- In a large bowl, whisk together the eggs and yogurt. Once fully combined, whisk in all the other wet ingredients. Add all the dry ingredients and fold to combine.
- Fill the prepared tin, each about ¾ full. Bake for 18-22 minutes and enjoy!
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