You won’t find any butter or oil in these ridiculously soft and tender Zucchini Oat Greek Yogurt Muffins! They’re naturally sweetened and perfect for breakfast or healthy snacking.
Anyone else feel like we’re long overdue for a muffin recipe here on the ol’ bloggy blog?
It’s been almost a month since I posted one, which is way too long considering it’s pretty much my favourite thing in the world to bake. And while I know we’re going in to summer with all things cool, creamy, and no-bake, I also know that the die-hard baking addicts (hi!!!) will keep baking their favourite treats no matter how hot of an inferno their kitchen becomes… which doesn’t actually sound too horrible given how cold it’s been lately.
But if you live in a place where summer actually feels like summer instead of the cold, wet, and windy nonsense we’ve got going on here, just point a huge fan into your kitchen and you’ll be fine.
Pro tip: make sure to turn off the rotating function and point the fan away from wherever you’re mixing your dry ingredients, because ain’t nobody got time to be cleaning flour out of every nook and cranny.
Not that I would know or anything 🙄
Anyways! We’re two days out from summer and we’re baking. With zucchini.
Oh, zucchini… I don’t know how you did it, but you actually managed to get yourself off my veggie hit list and weasel your way into my good graces. Granted, you did it by hiding in things like this, and this, and this, but still!
I’m impressed.
So impressed, that I’m ready to take our relationship to the next level… it’s time to start seeing you without a chocolate chaperone 😱
Scandalous. I know.
But don’t worry! If you’re not quite at that level when it comes to your own relationship with zucchini (or you just really like chocolate), I’ve got you covered too. See, I spent some time going over my calculations, and it all comes down to a simple equation:
X + Y = Z
… where X is 1 batch of zucchini oat Greek yogurt muffin batter, Y is 1/2 cup of chocolate chips, and Z is 1 batch of chocolate chip zucchini oatmeal muffins…
And if you don’t quite know where you stand with zucchini or you’re just as bad at decision making as I am? Go with half of each! Just make the recipe without the chocolate chips, fill up 6 muffin cavities, add 1/4 cup (45 g) of chocolate chips to the remaining batter, and fill up the remaining cavities.
Bam. Best of both worlds in a deliciously healthy oatmeal muffin that’s naturally sweetened and super soft and tender despite being made with NO butter or oil.
It’s unbelievable. I mean, just look at these things… and then quit gawking and go make them!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Zucchini Oat Greek Yogurt Muffins
- Total Time: 28 mins
- Yield: 12 muffins 1x
Ingredients
- 1 cup (120 g) whole wheat pastry flour*
- 1 cup (80 g) old fashioned rolled oats
- 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 cup (225 g) plain Greek yogurt
- 1/4 cup (80g) honey
- 2 tbsp (25 g) coconut palm sugar**
- 2 tsp vanilla extract
- 1 cup (115 g) shredded zucchini, squeezed of excess liquid***
Instructions
- Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.
- In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, and vanilla, mixing until well combined. Fold in the shredded zucchini.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chocolate chips, if using.
- Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
- Bake for 18-20 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
* You can also use all purpose flour or a mix of 1/2 cup (60 g) all purpose and 1/2 cup (60 g) of whole wheat flour. ** You can also use regular cane sugar. *** I like to place a handful of shredded zucchini between two paper towels and squeeze it over the sink. This drains it of just the right amount of liquid to allow the muffins to cook properly.
- Prep Time: 10 mins
- Cook Time: 18 mins
Looking for more Greek yogurt muffin recipes? Try one of these!
Blueberry Oat Greek Yogurt Muffins
Healthy Double Chocolate Zucchini Muffins
Carrot Oatmeal Greek Yogurt Muffins
Banana Oat Greek Yogurt Muffins
Chocolate Cherry Greek Yogurt Muffins
This is my go-to zucchini muffin recipe! I’ve made it several times and they’ve always turned out. I use half whole wheat half khorasan flour, which tend to be drier in recipes, but I’ve not had that problem. I don’t squeeze the extra liquid out of the zucchini, so maybe that helps? And I always throw some chocolate chips in. Super yummy! My husband and I like them straight out of the freezer, sometimes heating them up in the microwave for 30 seconds.
I don’t have any pastry flour (need to restock & haven’t had a chance to do it yet). I do have white whole wheat flour…make the muffins too heavy/dry?am thinking some poppyseeds for crunch and fiber. I’m prediabetic, would stevia or Monkfruit work as well?
These turned out great! I used oat flour, added 31g of protein powder, and a splash of flavoured skinny syrup. I was worried my modifications would mess up the recipe but it still worked. These will be a ‘go to’ for protein snacks.
Finally, this sounds like a food link up I can really participate in. I have sort of lost my foodie edge so giving a theme is a terrific idea to get people creating and sharing more!
I made these yesterday, and they were just terrific!! thank you for posting this receipe
I was skeptical if these would come out dry and I was right. The batter was really, really dry and sticky. I substituted the flour for half whole wheat half unbleached. I used organic cane sugar and added pecans. What brought them back to life was dipping them in milk..I use almond milk. It would help if the recipe called for milk. IF I make these again I’m making more changes. Disappointing ☹
The dough was really quite thick and so I was concerned about them being dry but I chose to stay true with the recipe. Sadly they turned out like I thought, dry & even a little tough on the outside. Not very yummy 😔.
These look great! I wonder if I could sub oat flour for the whole wheat flour? My husband is looking to avoid gluten!
Is the greek yogurt used you used non-fat or full fat?
I made these last night and they turned out awful. The top baked until they burned but inside was all mush.
Theses were smaller than I expected and dry. It was weird, dry in some spots, moist in others. I followed the recipe exactly and used a kitchen scale to make sure I had the exact amounts. They had good flavor but I will not make these again.
I made them too and while it was moist in most pets, there were dry, uncooked oats inside. Strange. Not sure I’d make again.
These are awesome!!! I used light brown sugar instead, and added a scoop of whey protein powder. Served them to a bunch of friends from our gym, and they all loved them! High protein zucchini muffins? nothing better. thank you!! I also baked them at 18 mins in smaller muffin tins.
I love the sound of a scoop of protein powder! I’m glad you liked them 😀
Great recipe! I used 1/2 cup flour and 1/2 cup oat flour, everything else per the recipe. This is a keeper. Do you have the nutritional information?
Hi!!
They look amazing! I don’t have greek yogurt. What would be the portions for normal yogurt?
Thanks!
It would be the same, Daniela. Just one cup 🙂
Ok thank you! Could I use oat flour instead of whole wheat pastry flour? and stevia or honey? would that change the consistency?
Hi! This recipe looks great, do you think I could make this in a loaf pan?
I just baked them this morning and they are delicious!!!! I forwarded your recipe to some of my girl friends and my mom. I wanted to have them for breakfast but I didn’t wanted to have the work in the morning so what I did was making the dough and refrigerated overnight, however I added the baking powder and baking soda before baking. Thank you for this, hope to see next yummy ones!!!
I’m so glad you liked them, Karin! And thanks for sharing that tip about making the dough in advance – that’s definitely a time saver.
I noticed there is no vanilla in this recipe. I was thinking of using vanilla Greek yogurt. What do you think?
I think that’d be totally fine! It would add some extra flavour and sweetness.
These were absolutely fantastic. I used what I had on hand, so regular all purpose flour and regular sugar. I added mini chocolate chips too. Super moist and delicious! I think next time (there will definitely be a next time!) I could probably cut down on the added sugar with the sweetness of the chocolate chips.
I baked these up over the weekend and they are already gone!! Fantastic muffin that is both nutritious and delicious tasting! Thank you so much for a wonderful recipe that will be used often during the zucchini months 🙂 I am wondering if something else could be used if zucchini wasn’t on hand..shredded sweet potatoes perhaps? I know the water content would be different..maybe I will give it a try anyway since the base of the recipe is spot on 🙂
Thank you again!!!
I’m so glad you liked them, Sonya! I o have a few more flourless muffin recipes that use things like banana and pumpkin instead. You can find them all in my recipe indexes!
I just made the Zucchini Oat Greek Yogurt. Very good recipe! Moist and delicious. I added some extra cinnamon. I will make again.
I’m so glad you liked them, Lainey! Extra cinnamon is always a good idea 😀
I noticed there is no vanilla in this recipe. I was thinking of using vanilla Greek yogurt. What do you think?
The photos look so good, I really feel like I need to go buy ingredients and make these right now! Too bad my kitchen is a disaster zone & full of living room furniture while we’re laying a new living room floor!
These muffins are definitely on the list though. I’m a year-round baker. I’m not really consistent, but I go through phases of really wanting to bake. I bake something, have one or two, and then end up giving the rest away. Brownies have been my thing lately.
The texture of these look UNREAL. I can’t remember the last time I baked with whole wheat flour (because so many of my readers are GF) but this is making me want to jump on it right this second!
It can be a 100 degrees outside, but I’m baking – when a gals gotta bake, a gals gotta bake – right?!
Speaking of which, Amanda – these ae fantastic! I’ve only seen zucchini with chocolate so these sound wonderful!
These look so perfectly fluffy!! Zucchini is like a magician in baked goods.
I’m going to make these for my husband I am always trying new recipes for his breakfast so that he eats one and gets some nutritional value in it! I am going to add some nuts and replace a little bit of the flour for protein powder so that they are a bit more filling and will last him till lunch! If I don’t prep him something he doesn’t eat breakfast or eats fast food or lucky charms-lol
I actually finally managed to make my way through the 20 plus cups of shredded zucchini I had in my deep freezer. Have no fears though (you were worried right?!), I planted 3 new zucchini plants yesterday so I’m saving this recipe for when they come to fruition. Remind me in August please. Blows kiss.
I get thinking about baking as a fall/winter thing, but muffins are actually a summer favorite for me, since they don’t require cooking anything first thing in the morning. I’m a big fan of muffins with fresh fruit or yogurt or cottage cheese.
I wonder how long it will be until zucchini start showing up at the farmer’s markets.
It’s been really beautiful here in NY this week. I’m loving the weather and the positive attitudes everyone seems to have 🙂
You can keep baking and I’ll keep reading. I don’t really bake so it doesn’t matter to me what time of year you post anything 😉
That texture!! I would try these without OR with chocolate chips, no doubt 😉
I definitely still bake in the summer months. How else am I supposed to have peach cobbler?? 😀
I can’t believe we’re already past the half point of June! Doesn’t time fly when you’re having fun (cooking summer recipes, that is?)? Anyways, I am stoked to bake with zucchini! It sounds crazy to a lot of people, but I would love to try it out!
I am a huge fan of zucchini, but when it comes tozucchini breads/muffins they have to have chocolate chips for me lol
this is like sweet and savory and veggie heaven for me! OATA LICIOUS! glad you posted a muffin this month. I love them. YOu know this. <3 ZUCCHINI for the win
and you know my weather.. ugh. dying sweating
I’m definitely making these this weekend Amanda. My mom gave me a giant container of oats and I’ve been thinking up ways to use them. These are just perfect. And thankfully it isn’t hot here either. Have a great weekend.
We’ve actually had pretty perfect weather the past few days so really can’t complain. You make zucchini baking look better than I’ve ever seen! I don’t think I’ve ever done zucchini muffins embarrassingly enough.