Let me guess, one of your neighbors or family members brought over a whole bunch of zucchini and you don’t know what to do with it all? Let me stop you right here! You have come to the right place. These are the best healthy zucchini muffins that are kid, husband, and teen approved. They taste delicious and freeze well too!
The ingredients in these healthy zucchini muffins are simple but pack a nutritional punch. The flavours blend beautifully and the muffins are not overly sweet making them the ideal snack!
- Bananas: I used bananas to provide some natural sweetness to the muffins. Make sure to use very ripe bananas that are spotty to yield the best flavor and mash well to avoid chunks.
- Vanilla Greek/Icelandic Yogurt: This recipe is so versatile you can use whatever yogurt between the two you have on hand. I prefer organic Icelandic yogurt because it is higher in protein content than greek, but either option will do. The recipe is flexible no matter which kind of yogurt as well. Vanilla, honey, and plain are all options, just be sure to add 1/2 tsp more vanilla if using plain.
- Grated Zucchini: Zucchini is rich in vitamins, minerals, and antioxidants. It has a mild flavor making it an ideal addition to many foods. After grating the zucchini be sure to squeeze out the liquid to avoid eccess moisture. Use paper towels to press out the excess liquid or it will give the muffins an overly wet testure and dilute the flavour.
- Honey: Honey is used to add to the overall natural sweetness and reduces the amount of sugar needed. Organic honey is always a staple in my pantry and an easy way to add sweetness into recipes.
- Oat Flour: I love the flavour combination of oat flour and spelt flour. Make sure to use the old fashioned oats – not steel cut oats. Measure out flour AFTER blending.
Tip: I don’t recommend using paper liners for this recipe as the muffins will stick to the liners during baking.
The Best Healthy Zucchini Muffins (Kid-Approved)
- 1/2 cup organic vanilla Icelandic/Greek yogurt
- 1 tsp vanilla extract
- 1 large egg
- 4 tbsp coconut oil, melted (or apple sauce)
- 3 tbsp mashed banana
- 2 tbsp organic honey
- 1/2 cup oat flour
- 1/2 cup coconut sugar
- 1 cup spelt flour
- 1 tsp baking soda
- 1/4 tsp Himilayan sea salt
- 2 tsp cinnamon
- 1 cup grated zucchini
- Preheat the oven to 350 degrees. Grease the muffin tins well.
- Finely grate the zucchini on the small side of the grater. Using toilet paper or cheesecloth squeeze out the excess liquid and measure out one cup, lightly packed.
- In a small bowl mash the banana very well and measure out 3 tablespoons. Add the yogurt, vanilla, egg, coconut oil (melted and cooled), and honey. Add in the coconut sugar and stir to combine.
- In a separate bowl stir together the oat flour, spelt flour, baking soda, salt and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix or the result will be dense muffins. Add in zucchini and stir gently to incorporate.
- Divid the muffins into baking tinsa nd bake for 18-22 minutes for regular muffin pan or until toothpick inserted comes out clean. Let cool for 5-10 minutes in pan before removing onto a cooling rack.
- Store in an airtight container for up to a week (depending on temperature). You can also refrigerate and let muffins warm to room temperature (30 mins-1 hour) before eating.