Healthy Zucchini Muffins

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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!

The finished healthy zucchini muffins, one split in half to reveal the moist interior.

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!

Grating zucchini and spreading it out on paper towels, then blotting to absorb excess moisture.

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.

Mixing wet ingredients, stirring in brown sugar, processing oats in a blender to make oat flour, adding dry ingredients to the wet ingredients, and stirring briefly to combine.

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.

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).

The finished batter for zucchini muffins healthy, placed in a muffin tin before and after baking.

STORAGE

Storing Healthy Zucchini Muffins

Once completely cooled, store the muffins in an airtight container at room temperature. Healthy Zucchini Muffins are best eaten within 2-3 days.

To freeze/thaw:

  1. Cool muffins completely before wrapping and freezing.
  2. To freeze: Wrap muffins individually in plastic wrap and then place in large freezer bags.
  3. To thaw: Set out at room temperature or heat frozen muffins in the microwave.

The finished healthy breakfast or dessert, fresh out of the oven, baked to a golden brown perfection.

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Healthy Zucchini Muffins

5 from 14 votes
Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini.
The finished healthy zucchini muffins, one split in half to reveal the moist interior.
Print Recipe

Healthy Zucchini Muffins

The finished healthy zucchini muffins, one split in half to reveal the moist interior.
5 from 14 votes
Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini.
Course Breakfast, Snack
Cuisine American
Keyword Healthy Zucchini Muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 29 minutes
Servings 12 muffins
Chelsea Lords
Calories 178kcal
Cost $5.12

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 Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




24 Comments

  1. 5 stars
    had an abundance of zucchini from the garden so thought i’d try these out 🙂 they came out pretty good, thanks for the recipe!

  2. 5 stars
    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.

    1. 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! 🙂

  3. 5 stars
    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!

  4. 5 stars
    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.

  5. 5 stars
    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!

      1. 5 stars
        I made them with GF flour and vegan sour cream. I’m GF and my daughter is nursing and her baby boy can’t have milk products. They turned out perfect! The guys loved them as well!

  6. Was wondering if i could make these in a cake sheet pan instead of as muffins, as I forgot I don’t have a muffin pan? xD

  7. 5 stars
    Love, love, love the texture of these muffins!! And they taste wonderful too. This recipe is definitely a keeper!

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