These moist zucchini yogurt muffins are delightful. With hints of citrus from fresh orange zest, a base of whole-wheat flour, and dollops of yogurt (increasing the protein) these muffins are a healthier snack. I feel good about feeding my kids these muffins at any time of day.
Quick Look: Zucchini Muffins with yogurt
- Equipment Needed: Muffin Pan
- Time: 5 minutes
- Serves: 2 muffins
- Calories: 191 per serving
- Protein: 4 grams per serving
- Dietary Info: Gluten-free
- ⭐ Why You'll Love It: Hints of citrus from fresh orange zest, a base of whole-wheat flour, and dollops of yogurt (increasing the protein), these muffins are a healthier snack.
SUMMARIZE & SAVE THIS CONTENT ON
I'm a huge fan of putting zucchini in baked goods (like my zucchini egg bake), because firstly, zucchini has a subtle flavor and secondly, it's a great way to add hidden veggies to recipes to make them more nutrient-dense (like my carrot chocolate muffins).
One of the big reasons I believe homemade muffins are 1000% healthier than grocery store muffins is that there are no random additives. But also, you can make them with less sugar and whole-wheat flour, and they taste incredible - just like my whole-wheat chocolate chip muffins and my zucchini bran muffins.
These healthy zucchini muffins don't have any oil or butter in them! I created this recipe with yogurt and eggs to bind them together and increase the protein. For more muffins without oil or butter, try my whole-wheat applesauce muffins.
For more muffins with vegetables try my blender green muffin recipe, or my carrot pineapple muffins!
Ingredients needed
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!
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!
It's a huge win that you are choosing to make muffins at home. Let's all realize muffins from the store are 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.
So keep crushing it and make 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!
Step 1: Grate the zucchini on a box grater to make thin pieces of zucchini.
Step 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!
Step 3: Whisk together the dry ingredients until everything is mixed well - this is so that no one gets a salty bite of muffin!
Step 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!)
Step 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.
Step 6: Place the muffin tin in the preheated oven at 425 degrees Fahrenheit (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.
Danika's 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 any herbicides that could be 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 in the pan for a few minutes stops them from crumbling.
- Use cupcake liners. With the big tops, it makes them easier to remove from the pan without breaking them! I use silicone liners or paper liners.
More Incredible wholesome muffins
- Protein Banana Muffins with Oats
- Chocolate Chip Protein Muffins
- Morning Glory Muffins with Pineapple
- High Protein Quinoa Eggs Muffins
🌸 Did you make these zucchini yogurt muffins? Would you take 5 seconds to give a ⭐⭐⭐⭐⭐ star rating and review just below the recipe? I see every single one, and it helps others find my healthy snack recipes! - Danika
Zucchini Muffins with Yogurt
Equipment
- 11 muffin liners silicone or paper
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 to make a 'well' for the wet ingredients.
- In the flour bowl, place the wet ingredients in the 'well': 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 into a yellow mixture with the yogurt, add the grated zucchini to the bowl and use a spatula to 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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