4.7 from 78 votes
Healthy Zucchini Muffins (made with Olive Oil and Whole Grains)
Healthy Zucchini Muffins combine grated zucchini and whole grains with olive oil, honey, Greek yogurt, and spices for a moist, tender muffin. The inclusion of oats adds texture, while cinnamon and nutmeg provide warm aromatic notes. The recipe balances natural sweetness and vegetable moisture, creating muffins suitable for breakfasts or snacks with a wholesome profile.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
12
muffins
Calories:
223 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/2 cup honey or maple syrup, or a combination
- 2 egg
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1.5 cups whole wheat flour
- 1 cup old fashioned oats
- 4 cups zucchini from about 3 medium zucchini, grated
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners or grease liberally with olive oil. Spread the grated zucchini out on a clean towel and set aside.
- Add olive oil (1/2 cup), honey (1/2 cup), eggs (2), and Greek yogurt (1/2 cup) to the bottom of a large mixing bowl. Whisk vigorously by hand or use an electric mixer to mix very well until completely smooth.
- Add the vanilla (1 teaspoon), ground cinnamon (1 teaspoon), ground nutmeg (1/4 teaspoon), baking powder (1 teaspoon), baking soda (1 teaspoon), and kosher salt (1/2 teaspoon) to the bowl. Mix again until all ingredients are well incorporated.
- Add the whole wheat flour (1.5 cups) to the bowl and mix using a wooden spoon just until there is no dry flour left.
- Go back to the grated zucchini. Roll up the towel and wring out as much water as you can from the zucchini over your sink. Add it to the bowl, and fold the grated zucchini (4 cups) and old fashioned oats (1 cup) into the mixture.
- Fill the prepared muffin pan cups evenly with the mixture. I like using a large disher scoop for this.
- Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center of the muffins comes out clean.
- For best results, allow to cool for at least 10 minutes before removing from pan.
Cup of Yum
Notes
- Wring out grated zucchini thoroughly to remove excess water and prevent soggy muffins.
- Muffins keep for 1-2 days at room temperature in an airtight container; freeze for longer storage.
- Thaw frozen muffins in the microwave for about 30 seconds before serving.
- Results may vary depending on moisture content of zucchini or summer squash used.
Nutrition Information
Serving
1muffin
Calories
223kcal
(11%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
27mg
(9%)
Sodium
206mg
(9%)
Potassium
249mg
(5%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
120IU
(2%)
Vitamin C
7.5mg
(8%)
Calcium
45mg
(5%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 223
% Daily Value*
| Serving | 1muffin | |
| Calories | 223kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 206mg | 9% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 45mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.