3 ratings

Whole Wheat Zucchini Muffins With Cinnamon Crumble

Get your fix of cinnamon sugar and sneak some vegetables in there, too
zucchini muffins
Erin Alvarez / The Almond Eater

Zucchini bread it all the rage, so why can’t zucchini muffins be all the rage, too? They’re easier to grab-n-go in the mornings and they taste just the same.

This recipe was contributed by Erin Alvarez of The Almond Eater.

Ready in
35 m
Calories Per Serving


For the muffins

  • 2 Cups whole wheat flour
  • 1/4 Cup brown sugar
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 2 eggs
  • 1/4 Cup coconut oil, melted
  • 1/2 Cup almond milk
  • 1/4 Cup maple syrup
  • 1 Teaspoon vanilla extract
  • 1 1/2 Cup shredded zucchini

For the crumble

  • 1/4 Cup whole wheat flour
  • 3 Tablespoons brown sugar
  • 1/2 Teaspoon cinnamon
  • 3 Tablespoons butter (use dairy free for dairy free option)


For the muffins

Preheat oven to 350°.

Combine flour, sugar, baking soda, baking powder, and salt in a bowl and set aside.

Next, melt coconut oil in the microwave or over stovetop and set aside, allowing time for it to cool a bit.

In a separate bowl, whisk eggs and then add milk, syrup and vanilla; stir in coconut oil.

Stir wet ingredients into dry ingredients.

Next, grate zucchini with a larger grater into the bowl and stir it in by hand.

Grease a muffin tin (either a regular size 12-cup tin OR a 6-cup jumbo tin like I used) with coconut oil OR use muffin liners and then spoon batter evenly into tins.

For the crumble

Combine flour, sugar and cinnamon together in a small bowl. Add butter to the bowl and use your hands to mix everything together really well.

Sprinkle crumble overtop of muffin batter and then bake the muffins for 20-30 minutes or until a toothpick comes out clean.

Remove from oven, wait a few minutes for the muffins to cool before removing them from the tin.