Banana Zucchini Muffins

5 from 12 votes

Banana Zucchini Muffins are tender, lightly sweet, and full of flavor! They're made with banana, zucchini, Greek yogurt, & oats.

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
1/4 cup coconut oil measured when melted
2 tablespoons honey
3 tablespoons mashed banana very ripe (1 banana)
1/2 cup light brown sugar lightly packed
1/2 cup old-fashioned oats
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. Line a 12-cavity muffin pan with liners and lightly coat with cooking spray. Set aside. Make sure all wet ingredients are at room temperature to keep the batter from clumping.
Grate zucchini on the small side of a box grater. Use cheesecloth or a few paper towels to squeeze it a few times and remove some of the liquid. Then lightly add it into a 1-cup measuring cup for the perfect amount.
In a small bowl, mash the banana well. The banana helps bind these muffins, and the riper the banana, the better! I like using electric hand mixers and blending until the consistency is similar to thick applesauce. Measure after mashing.
In a large bowl, whisk together the room temp Greek yogurt, vanilla extract, egg, coconut oil, honey, mashed banana, and brown sugar until smooth.
Add oats to a high-powered blender and blend into a flour-like consistency. Add the blended oats, baking soda, salt, cinnamon, and flour to the wet ingredients. Mix until a few streaks of flour remain, then add the zucchini. Stir just until combined; avoid over-mixing.
Divide the batter evenly among all 12 muffin cavities. Optional, but I like to sprinkle about 1 teaspoon brown sugar on top of each muffin. Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Don’t overbake, or the muffins can dry out. Let cool for 5 to 10 minutes, then gently remove the muffins with a fork and transfer to a wire cooling rack.

Notes

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 1–3 days.

Nutrition