Healthy Zucchini Muffins

These Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini.

Looking for more nutritious zucchini recipes? Try this healthy zucchini bread or these chocolate-chip studded gluten free zucchini muffins next!

Healthy Zucchini Muffins

Healthy Zucchini Muffins are one of our favorite zucchini recipes (along with Zucchini Cake and Chocolate Zucchini Bread); they’re fresh, flavorful, soft, moist and packed with great ingredients. If you’re looking for a more nutritious muffin without sacrificing flavor — these are just the thing to make!

Ingredients

• Vanilla Greek Yogurt: Makes the muffins moist and a little tangy. We love this Honey Vanilla Greek Yogurt)
• Vanilla Extract: Makes the muffins taste nice and flavorful.
• Large Egg: Holds the muffins together and adds moisture.
• Coconut Oil: Keeps the muffins moist and gives them a hint of coconut flavor.
• Honey: Makes the muffins sweet and moist, and it’s natural.
• Mashed Banana: Holds the muffins together and adds sweetness.
• Brown Sugar: Makes the muffins sweet and moist.
• Oat Flour and White/Wheat Flour: Gives the muffins structure and texture.
• Baking Soda: Helps the muffins puff up and become light.
• Ground Cinnamon: Makes the muffins taste warm and cozy.
• Grated Zucchini: Adds moisture, a bit of texture, and a hint of veggie sweetness.

How To Make Healthy Zucchini Muffins

1. Grate zucchini and squeeze out excess moisture.
2. Mix grated zucchini with wholesome ingredients like whole wheat flour, oats, and honey.
3. Add eggs, a touch of oil, and your choice of flavorings like vanilla and cinnamon.
4. Spoon the mixture into muffin cups.
5. Bake in the oven until they’re firm and a toothpick comes out clean.
6. Let them cool, and enjoy your nutritious zucchini muffins.

More Nutritious Baked Goods

• Flourless Banana Muffins
• Healthy Brownies
• Gluten-Free Apple Muffins
• Healthy Blueberry Muffins
• Applesauce Cake

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5 from 14 votes

Healthy Zucchini Muffins

By Chelsea Lords

Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini.

Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 29 minutes minutes

Servings: 12 muffins

Ingredients 

USMetric

 

1x2x3x

• ▢ 1/2 cup vanilla Greek yogurt (we love Greek Gods Honey Vanilla Yogurt)
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg
• ▢ 4 tablespoons coconut oil, (measured when melted)
• ▢ 2 tablespoons honey
• ▢ 3 tablespoons mashed banana (very ripe)
• ▢ 1/2 cup brown sugar, lightly packed
• ▢ 1/2 cup oat flour (Note 1)
• ▢ 1 cup white all-purpose flour or white-whole wheat flour
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon fine sea salt
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 cup grated zucchini

Instructions 

• PREP: Preheat the oven to 350 degrees F. Generously grease and lightly flour a regular-sized muffin tin. (I don't recommend muffin liners; this batter sticks to the liners).
• ZUCCHINI PREP: Grate zucchini on the small side of the grater. Use cheesecloth or a few paper towels to thoroughly dry the zucchini to keep it from being too wet/watery in muffins. Squeeze zucchini a few times and then lightly pack it into a 1 cup measuring cup.
• BANANA: In a small bowl, mash the banana. The banana is very important for binding of the muffins -- the riper, the better. Once it has been well mashed, measure out 3 level tablespoons.
• WET INGREDIENTS: In a bowl, stir together the Greek yogurt, vanilla extract, 1 large egg, coconut oil (measured when melted, but cooled to room temperature so it doesn't clump), honey, and mashed banana. Add in the brown sugar. Stir.
• DRY INGREDIENTS: In a separate bowl, stir together the oat flour (measured AFTER blending; See Note 1), white or white whole wheat flour, baking soda, salt, and cinnamon.
• ZUCCHINI: Add the dry to the wet and mix until just combined. Overmixing will result in dense muffins. Add in the grated zucchini and stir until just incorporated.
• BAKE: Divide the mixture evenly into the prepared muffin pan, evenly filling 12 muffin cavities. Bake for 18-22 minutes or until a toothpick when inserted into the center comes out clean and the edges are lightly browned. Avoid overbaking, which dries out the muffins. Let cool for 5-10 minutes and then use a fork to gently coax the muffins onto a cooling rack.
• STORAGE: Store in an airtight container in the fridge; let stand at room temperature for 30 minutes to 1 hour before eating. Best enjoyed within 2-3 days.

Video

Recipe Notes

Note 1: Here's how to make oat flour: Add old-fashioned oats to a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left. Measure the 1/2 cup AFTER blending.

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 17.7g | Protein: 3.7g | Fat: 8g | Cholesterol: 62mg | Sodium: 26.1mg | Fiber: 0.4g | Sugar: 5.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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