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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.
Course Breakfast, Snack
Cuisine American
Keyword Healthy Zucchini Muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 29 minutes
Servings 12 muffins
Calories 178kcal
Author Chelsea
Cost $5.12


  • 1/2 cup (107g) vanilla Greek yogurt (we love Greek Gods Honey Vanilla Yogurt)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 4 tablespoons (50g) coconut oil, (measured when melted)
  • 2 tablespoons honey
  • 3 tablespoons mashed banana (very ripe)
  • 1/2 cup (100g) brown sugar, lightly packed
  • 1/2 cup (41g) oat flour (Note 1)
  • 1 cup (131g) 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 (104g) grated zucchini


  • 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.



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.


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