Moist zucchini muffins with hints of orange and made with whole-wheat flour. Then I like to increase the protein with yogurt, and voilà: a nutritious, yummy snack I feel good about eating anytime of day!
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Danika's insight on homemade muffins
As someone who studied nutrition for 2 years and continues to choose to feed my family with whole foods, I want to encourage you!
Zucchini is a great source of fiber and vitamins C and B6. Adding zucchini to muffins is a great way to encourage kids to eat vegetables - these muffins don't have a strong taste or any weird texture! For a more fiber-fueled snack, try these zucchini muffins with bran!
It's a huge win that you are choosing to make muffins at home. Let's all realize muffins from the store are completely different than a homemade muffin! We use a natural sweetener in this recipe - honey. We don't have any preservatives, and we choose ingredients that are actually nutrient-dense, contributing to your well-being.
So keep crushing it and make the homemade muffins! ❤️
How to make zucchini yogurt muffins
These step-by-step photos are from my kitchen. Follow along, and let's make some muffins!
- Grate the zucchini on a box grater to make thin pieces of zucchini.
2. If the zucchini is quite moist, I like to place it in a tea towel or paper towel and squeeze any excess liquid before using it in muffins!
3. Whisk together the whole-wheat flour, sugar, baking powder, baking soda, cinnamon and sea salt until everything is mixed in well - this is so that no one gets a salty bite of muffin!
4. Push the flour to the sides of the bowl. On top of the flour, mix the eggs and yogurt, orange juice and orange zest without mixing it into the flour. (I do this so I don't have to make two bowls dirty!)
5. Add the grated zucchini and fold all the batter together just until mixed! Place muffin liners into a muffin pan. Fill each muffin cup all the way up, about ⅓ cup each.
6. Place the muffin tin in the preheated oven (425 degrees Fahrenheit or 215 °C) to bake for 8 minutes, then turn the oven down to 375 degrees Fahrenheit (190 °C) and bake for another 8-10 minutes, until they are fully baked.
Tips for the zucchini muffins
- Grate the zucchini finely, remove any seeds from large garden zucchini, and if your zucchini contains a lot of moisture, squeeze it out!
- My secret ingredient is orange! Use an organic orange for the zest of these muffins to avoid consuming anything sprayed on the orange.
- Let the muffins sit for 5 minutes before removing them from the pan. When muffins are still hot, they easily break; letting them cool slightly stops them from crumbling.
- Use cupcake liners. With the big tops, it makes them easier to remove from the pan without breaking them! I have used silicone liners or paper liners. I find that when the muffins are in a grease pan or with paper liners, they will bake 2-3 minutes faster than when they are in silicone liners.
More wholesome muffins
If you have lots of garden zucchini (like I dream of every summer), I recommend making this zucchini feta egg bake next!
- Protein Banana Muffins with Oats
- Chocolate Chip Protein Muffins
- Morning Glory Muffins with Pineapple
- High Protein Quinoa Eggs Muffins
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Zucchini Muffins with Yogurt
Equipment
Ingredients
- 2 ½ cups zucchini grated
Dry Ingredients
- 2 cups whole wheat flour
- 1 cup coconut sugar or brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
Wet Ingredients
- ½ cup yogurt
- 2 eggs
- 1 orange zested, and 1 tablespoon fresh-squeezed orange juice
Instructions
- Preheat the oven to 425°F (215 °C) and line a muffin tin with paper liners or grease it well.
- Use a box grater to finely grate the zucchini. No need to peel the zucchini. If you find your zucchini is quite moist, place the grated zucchini in a tea towel or a paper towel and squeeze out any moisture.
- In a large bowl, place the whole-wheat flour, coconut sugar, baking powder, baking soda, cinnamon, and sea salt; whisk together well. Push the flour mixture to the sides of the bowl.
- On top of the dry ingredients, place the yogurt, eggs, orange juice, and orange zest. Then mix just these wet ingredients as best you can without stirring in the flour mixture. Once the eggs are beaten in a yellow mixture with the yogurt, add the grated zucchini to the bowl and fold the flour mixture into the wet mixture just until mixed; do not overmix.
- Divide the batter evenly into the muffin tin. I make this batter into 11 large muffins. Bake at 425°F (215 °C) for 8 minutes, then turn the oven down to 375°F (190 °C) and bake for another 7-8 minutes until the muffins are fully baked. Allow the zucchini muffins to cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
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