Greek Yogurt Healthy Zucchini Muffins made with better-for-you ingredients.
Healthy Zucchini Muffins
These healthy zucchini muffins are insanely good! If you’re looking for healthier options without sacrificing flavor — these are just the thing to make! My kids could NOT get enough of these and I could barely photograph them before they were all gone. Seriously, I started out with all 12 on my photography surface and by the time I was done, only 5 were left.
And, in case you were wondering, my shoot only took about 20-30 minutes
There are a few “secret ingredients” that make these healthy zucchini muffins taste phenomenal and also help to keep them healthier. First off, they have a mixture of regular flour and oat flour in them. The oat flour literally takes seconds to make – just blend up regular old fashioned or quick oats in your blender or food processor until a flour consistency and VOILA done!
The other secret to these delicious muffins is the Greek yogurt. I personally LOVE vanilla Greek yogurt in these. In my opinion, it is hugely different from plain Greek yogurt and so much better. The other thing to note with the yogurt is the fat content and quality you get. The better your Greek yogurt and the higher percentage of fat (healthy fats!) in your muffins, the richer and better these will taste. I prefer using 2% vanilla flavored Greek yogurt for these muffins. The yogurt allows these muffins to be healthier while still moist and soft and also adds a whole ton of flavor. If you are in a pinch, regular Greek yogurt works as well, but try vanilla if you can!
The last secret ingredient in these muffins is a little bit of banana. Weird right?! But it’s the perfect ingredient to bind all the others and make for the perfect texture on these muffins. It also acts as a natural sweetener AND an extra hidden healthy ingredient which is a win-win.
Healthier Greek Yogurt Zucchini Muffins made with better-for-you ingredients.
- 1/2 cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1 large egg
- 4 tablespoons coconut oil, measured when melted
- 2 tablespoons honey
- 3 tablespoons very ripe mashed banana
- 1/2 cup lightly packed brown sugar
- 1/2 cup oat flour (just blend up regular oats in a blender or food processor)
- 1 cup white flour or use white-whole wheat
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup lightly packed grated zucchini
- Make sure you have thoroughly dried the zucchini to keep it from being too wet/watery in the finished muffins. I do this using paper towels and squeezing the grated zucchini. (Zucchini should be grated on the small side of the grater)
Preheat the oven to 350 degrees F. Generously grease and flour a regular sized muffin tin.
In a bowl, stir together the Greek yogurt, vanilla extract, 1 large egg, coconut oil (measured when melted, but cooled to room temperature), and honey.
In a small bowl, mash the banana really well. The banana is very important for binding of the muffins and a lower calorie sweetening. The more ripe - the better.
- Stir in the banana and brown sugar.
In a separate bowl, stir together the oat flour (measured AFTER blending. I use regular old fashioned or quick oats and quickly pulse them in a blender or food processor until they resemble flour. Then measure and add to the bowl), white or white-whole wheat flour, baking soda, salt, and cinnamon.
Add the dry to the wet and mix until just combined. Over-mixing will result in dense muffins.
Stir in the grated zucchini.
Pour the mixture evenly into the 12 muffin tins.
Bake for 18-22 minutes or until a toothpick when inserted into the center comes out clean and the edges are lightly browned. Avoid over-baking which will make these dense.
Store in an airtight container in the fridge. Best enjoyed within 2-3 days.
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