Healthy Zucchini Muffins

5 from 13 votes

Healthy Zucchini Muffins are packed with wholesome ingredients like Greek yogurt, coconut oil, banana, and lots of zucchini.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Snack

Cuisine: American

Keyword: Healthy Zucchini Muffins

Servings: muffins

Author: Chelsea Lords

Cost: $5.12

Equipment

Muffin pan 12 cavities

Ingredients

1/2 cup vanilla Greek yogurt I 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 light brown sugar lightly packed
1/2 cup oat flour see note 1
1 cup all-purpose flour or white-whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup grated zucchini

US - Metric

Instructions

Preheat oven to 350°F. Generously grease and lightly flour a 12-cavity muffin pan. (I don’t recommend muffin liners; this batter sticks to the liners).
Grate zucchini on the small side of a 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, then lightly pack it into the measuring cup.
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 it out.
In a bowl, stir together the Greek yogurt, vanilla extract, 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.
In a separate bowl, stir together the oat flour (measured AFTER blending; see note 1), flour, baking soda, salt, and cinnamon.
Add the dry to the wet and mix until just combined. Overmixing will result in dense muffins. Add the grated zucchini and stir until just incorporated.
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, then use a fork to gently coax the muffins onto a cooling rack.

Video

Notes

Note 1: Here’s how to make oat flour: Add old-fashioned oats to a food processor or small blender. Pulse the oats until they are ground into a flour-like consistency. Stir the oats 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.

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.

Nutrition