Zucchini Muffins
This zucchini muffin recipe creates moist, warmly spiced muffins with hearty whole grains. Ready in about 30 minutes, they stay tender from Greek yogurt and fresh zucchini!
Servings: 12 muffins
Ingredients
- 1 ¼ cup whole wheat flour
- ¼ cup wheat bran
- ¼ cup flax seed ground
- ¾ cup quick oats
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 ½ teaspoons cinnamon
- 1 teaspoon ginger
- 1 egg
- ¾ cup maple syrup
- 1 cup 2% Greek yogurt
- 1 teaspoon vanilla
- ½ cup unsweetened almond milk
- 1/3 cup coconut oil melted
- ½ cup toasted pecans chopped
- 2 ¼ cups zucchini shredded, packed, not squeezed; approximately 2 medium zucchini
Instructions
- Preheat the oven to 375°F conventional (no fan). Line 12 standard muffin cups with paper liners.
- In a medium bowl, whisk together the flour, wheat bran, flax seed, oats, baking powder, baking soda, salt, cinnamon, and ginger.
- In a large bowl, beat the egg well. Whisk in maple syrup, Greek yogurt, vanilla, and almond milk.
- Whisk in melted and slightly warm coconut oil until the batter thickens.
- Add dry ingredients to wet and mix until just combined.
- Fold in zucchini and pecans.
- Divide batter evenly among muffin cups.
- Bake 20–22 minutes or until a cake tester comes out clean.
- Cool completely before removing liners.
Notes
- Yield – 12 standard muffins
- Flavor Tips – Add ½ cup raisins for extra sweetness.
- Technique – Keep coconut oil slightly warm so it incorporates smoothly.
- Variations – Omit wheat bran if desired. Rolled oats may be used but will add texture.
- Storage – Store at room temperature up to 3 days or freeze up to 4 months.
Nutrition
Calories: 249kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 368mg | Potassium: 238mg | Fiber: 4g | Sugar: 15g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 1mg