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
The ingredients are common and pantry staples, but here are a couple to note.
- Vanilla Greek Yogurt: I love this Honey Vanilla Greek Yogurt but get your favorite.
- Coconut Oil: Measure when melted, then cool to room temp to prevent clumping.
- Banana: The riper the banana the more flavorful and moist the muffins will be.
- Oat Flour: Blend old-fashioned oats till it’s fine like flour and you have oat flour!
- Grated Zucchini: Grate using the small side of the grater, then press out any extra liquid.
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
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
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
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These muffins are moist and delicious! No over sweet, but quite tasty!!
So thrilled to hear this! Thanks Nicole!
Love, love, love the texture of these muffins!! And they taste wonderful too. This recipe is definitely a keeper!
I am so thrilled to hear this! Thanks Paula! 🙂
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
I’d try this recipe instead: https://www.chelseasmessyapron.com/healthy-greek-yogurt-zucchini-bread/ 🙂
Is there a substitute for the banana?
Not one that I’ve tested; you could try applesauce and then slightly increase sugar to compensate!
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!
I am so happy you were able to make these work! What a great mom! Thanks Paula! 🙂