Healthy Zucchini Muffins made with Greek yogurt, coconut oil, mashed banana, and lots of grated zucchini for flavor and moisture.

The finished healthy zucchini muffins, one split in half to reveal the moist interior.
chelsea

author’s note

The Best Healthy Zucchini Muffins for Busy Mornings!

Healthy Zucchini Muffins are one of my favorite ways to use up zucchini (right up there with Zucchini Cake and Chocolate Zucchini Bread).

I already have a healthier zucchini bread my kids love, but I wanted something they could easily grab in the morning or pack in their backpacks. So I started testing muffin versions and landed on these. They’re soft, flavorful, and packed with feel-good ingredients.

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Grating zucchini and spreading it out on paper towels, then blotting to absorb excess moisture.

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.
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 Delicious Baked Goods:

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5 from 12 votes
The finished healthy zucchini muffins, one split in half to reveal the moist interior.
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Healthy Zucchini Muffins

By Chelsea Lords
Healthy Zucchini Muffins are packed with wholesome ingredients like Greek yogurt, coconut oil, banana, and lots of zucchini.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins

Video

Equipment

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.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Here’s how to make oat flour: Add old-fashioned oats to a food processor or small blender. Pulse the oats until they are ground into a flour-like consistency. Stir the oats 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.
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.

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.

Like this? Leave a comment below!

 

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 12 votes (1 rating without comment)

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28 Comments

  1. Fefi says:

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

    Reply
    1. Chelsea says:

      There are 178 calories per muffin! 🙂

      Reply
  2. Gina says:

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

    Reply
    1. Chelsea Lords says:

      Yay! So glad you enjoyed! Thanks Gina! 🙂

      Reply
  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!

    Reply
    1. Chelsea Lords says:

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

      Reply
  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.

    Reply
    1. Chelsea Lords says:

      Yay! So thrilled to hear these were a hit, thank you so much! 🙂

      Reply
  5. Amanda V. says:

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

    Reply
    1. Chelsea Lords says:

      Thanks Amanda! I’m so happy you loved these Healthy Zucchini Muffins! 🙂

      Reply
  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.

    Reply
    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! 🙂

      Reply
  7. Marie white says:

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

    Reply
  8. cass says:

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

    Reply
  9. Amy says:

    5 stars
    My twin 18month olds ate five each!

    Reply
  10. chelseamessyapron says:

    Thanks Taylor! 🙂

    Reply