Pancake Zucchini Muffins

Pancake Zucchini Muffins

Using a pancake and waffle mix as a base, these muffins are moist, delicious and can be made into multiple flavors with bit of imagination!
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Dessert, Snack
Servings 7 muffins
Calories 235 kcal


  • Mixing bowl
  • Measuring spoons
  • Muffin or cupcake pan
  • Paper liners for muffin pan


  • 1 cup Gluten free pancake mix Bob's Red Mill, my favorite
  • 1/2 cup oat flour make your own: whirl oats in a blender
  • 1/3 cup brown sugar do not pack, leave loose in cup
  • 1/4 tsp. each salt, baking powder, baking soda gives pancake mix a boost
  • 2 each eggs
  • 1 tsp. vanilla extract
  • 1/3 cup avocado or other neutral oil
  • 2 cup grated zucchini
  • 1/4 cup chopped walnuts optional, can use any nuts or seeds or omit


  • Turn on oven or toaster oven to 350 F and line muffin pan with paper liners.
  • Measure all dry ingredients into medium mixing bowl. Whisk to combine.
  • Mix all wet ingredients in small mixing bowl. Whisk to combine. Then fold in zucchini.
  • Mixture will look dry. Allow to sit for 3 minutes. Set a timer!
  • Stir gently to combine. Now would be the time to stir in any chocolate chips or ingredients you want inside the muffins. Stir gently!
  • Spoon into baking cups. Top with chopped nuts or seeds.
  • Bake for 20 minutes. Check muffins with a cake tester or toothpick. Stick into a muffin, if it comes out clean, muffins are done. Muffins should be golden brown on top.


Serving: 1muffinCalories: 235kcalCarbohydrates: 18gProtein: 5gFat: 116gSaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 10gCholesterol: 25mgSodium: 175mgPotassium: 210mgFiber: 13gSugar: 8gVitamin A: 155IUVitamin C: 6mgCalcium: 610mgIron: 7mg
Keyword healthy breakfast, healthy snack, muffins, pancake mix, zucchini
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