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.

More Nutritious Baked Goods

5 from 14 votes

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.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 29 minutes
Servings: 12 muffins

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 arenโ€™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.

Meet Chelsea


Hi there! Iโ€™m Chelseaโ€“the recipe developer, photographer, writer, and taste tester behind Chelseaโ€™s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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5 from 14 votes (2 ratings without comment)

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24 Comments

  1. Fefi says:

    I have a question, it is 224cal per muffin or 224cal for all 12?

    1. Chelsea says:

      There are 178 calories per muffin! ๐Ÿ™‚

  2. Gina says:

    5 stars
    These turned out great! Next time I plan to double the recipe and freeze some.

    1. Chelsea Lords says:

      Yay! So glad you enjoyed! Thanks Gina! ๐Ÿ™‚

  3. Therese says:

    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. Chelsea Lords says:

      I’m so glad you loved this recipe! Way to work with what you had! Thanks for your comment! ๐Ÿ™‚

  4. Suzy Penner says:

    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.

    1. Chelsea Lords says:

      Yay! So thrilled to hear these were a hit, thank you so much! ๐Ÿ™‚

  5. Amanda V. says:

    5 stars
    Made these today and theyโ€™re fantastic! I love how moist they are and that theyโ€™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!

    1. Chelsea Lords says:

      Thanks Amanda! I’m so happy you loved these Healthy Zucchini Muffins! ๐Ÿ™‚

  6. Ann says:

    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. Chelsea Lords says:

      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! ๐Ÿ™‚

  7. Marie white says:

    5 stars
    made your muffins tonite love zucchini really good but u dont have calorie count for them

  8. cass says:

    5 stars
    had an abundance of zucchini from the garden so thought i’d try these out ๐Ÿ™‚ they came out pretty good, thanks for the recipe!

  9. Amy says:

    5 stars
    My twin 18month olds ate five each!

  10. chelseamessyapron says:

    Thanks Taylor! ๐Ÿ™‚