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
- Grate zucchini and squeeze out excess moisture.
- Mix grated zucchini with wholesome ingredients like whole wheat flour, oats, and honey.
- Add eggs, a touch of oil, and your choice of flavorings like vanilla and cinnamon.
- Spoon the mixture into muffin cups.
- Bake in the oven until they’re firm and a toothpick comes out clean.
- Let them cool, and enjoy your nutritious zucchini muffins.
Quick Tip
Make sure to fill the measurement of old-fashioned oats to the very top. Then level off the top by scraping the backside of a table knife across the top. Measure the oat flour after being blended (not in whole oat form).
Storage
Storing Healthy Zucchini Muffins
- Cool muffins completely before wrapping and freezing.
- To freeze: Wrap muffins individually in plastic wrap and then place in large freezer bags.
- To thaw: Set out at room temperature or heat frozen muffins in the microwave.
More Nutritious Baked Goods
- Flourless Banana Muffins
- Healthy Brownies
- Gluten-Free Apple Muffins
- Healthy Blueberry Muffins
- Applesauce Cake
Healthy Zucchini Muffins
Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini.
Ingredients
- 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.
I have a question, it is 224cal per muffin or 224cal for all 12?
There are 178 calories per muffin! 🙂
These turned out great! Next time I plan to double the recipe and freeze some.
Yay! So glad you enjoyed! Thanks Gina! 🙂
Love this recipe! I had to make some substitutions because life happens. I used sour cream instead of yogurt. Instead of coconut and honey I used an equal amount of applesauce. Hubby said it was not sweet enough but I liked it just fine. Next time I will be subbing homemade pumpkin flour for oat flour just for fun. This recipe is a keeper!
I’m so glad you loved this recipe! Way to work with what you had! Thanks for your comment! 🙂
I baked these muffins for the first time today. I baked a triple batch so that we have something healthy to eat on the go. I was not one bit dissapointed. They turned out perfect and tasted delicious! Thanks so much for the recipe.
Yay! So thrilled to hear these were a hit, thank you so much! 🙂
Made these today and they’re fantastic! I love how moist they are and that they’re not too sweet. I only had 0% regular Greek yogurt and dark brown sugar and both seemed to not make a difference. Thank you!
Thanks Amanda! I’m so happy you loved these Healthy Zucchini Muffins! 🙂
Thanks for sharing this recipe! I made them this morning and they were so yummy. I used whole milk plain Greek yogurt and added chocolate chips. I need to find a other ripe banana (I had a tiny bit frozen) to make more with the rest of a giant zucchini I got from a neighbor.
I am so happy to hear you loved these muffins! And way to be resourceful with what you had on hand! Thanks for your comment Ann! 🙂
made your muffins tonite love zucchini really good but u dont have calorie count for them
had an abundance of zucchini from the garden so thought i’d try these out 🙂 they came out pretty good, thanks for the recipe!
My twin 18month olds ate five each!
Thanks Taylor! 🙂