Go Back
As the back-to-school season approaches, parents are often on the lookout for nutritious snacks that can keep their kids fueled and focused throughout the day. Healthy snacks are essential for maintaining energy levels, supporting cognitive function, and encouraging better eating habits among children. One delightful way to incorporate nutrition into your child's snack time is by making Healthy Zucchini Muffin Bites. These bite-sized treats are not only easy to make but also packed with wholesome ingredients that will keep your little ones satisfied and nourished as they dive into their school year.

Back-to-School Healthy Zucchini Muffins Bites

Get ready for back-to-school snacking with these Healthy Zucchini Muffin Bites! These delicious bite-sized treats are perfect for keeping your kids energized and focused. Packed with nutritious ingredients like zucchini, applesauce, and whole grains, they are a fantastic way to sneak veggies into your child's diet. Easy to make and customizable with fun add-ins, these muffins offer a wholesome alternative to sugary store-bought snacks. Enjoy baking together and nourishing your family!
Print Recipe Pin Recipe

Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

2 large eggs

1 tsp vanilla extract

1 cup whole wheat flour

1/2 cup rolled oats

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or chocolate chips (optional)

Instructions
 

Preheat Your Oven: Preheat the oven to 350°F (175°C). Prepare a mini muffin tin by greasing it with cooking spray or lining it with mini muffin liners.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. If it’s too watery, press it in a clean kitchen towel to remove excess moisture.

      Mix Wet Ingredients: In a large mixing bowl, combine the grated zucchini, applesauce, honey (or maple syrup), eggs, and vanilla extract. Whisk together until well blended.

        Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, salt, and cinnamon.

          Combine Mixtures: Gradually add the dry mixture to the wet mixture. Stir until just combined—be careful not to overmix.

            Add Extras: Gently fold in the chopped nuts and raisins or chocolate chips, if using. Ensure they are evenly distributed.

              Fill Muffin Tin: Scoop the batter into the prepared mini muffin tin, filling each cup about 2/3 full.

                Bake: Place in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

                  Cool: Remove from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

                    Enjoy: Serve warm or store in an airtight container for up to 5 days. These muffin bites make a perfect snack for school or a nutritious breakfast on the go!

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 mini muffins