Healthy Zucchini Muffins
Tender, lightly sweet zucchini muffins made with oats, banana, maple syrup, and yogurt.
Ingredients
- 1 1/2 cups finely grated zucchini, excess moisture squeezed out
- 1 large ripe banana, mashed, about 1/2 cup
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup pure maple syrup
- 2 tablespoons melted coconut oil or avocado oil
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats, blended into flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1/3 cup chopped walnuts or pecans, optional
- 1/3 cup dark chocolate chips, optional
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin.
- Grate the zucchini finely and squeeze out excess moisture.
- Blend the rolled oats until they resemble flour.
- Mash the banana in a large bowl.
- Whisk in the eggs, yogurt, maple syrup, oil, and vanilla.
- Stir in the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Fold in the zucchini and optional nuts or chocolate chips.
- Rest the batter for 5 minutes, then divide it among the muffin cups.
- Bake for 18 to 22 minutes, until tops spring back and a toothpick shows moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a rack.
Notes
Squeeze zucchini thoroughly to prevent gummy muffins.
Use certified gluten-free oats if needed.
Cool completely before storing or freezing.
Use certified gluten-free oats if needed.
Cool completely before storing or freezing.