Healthy Zucchini Oatmeal Muffins

 
A few years ago, my “second mommy” (she baby-sat me while my mom worked when I was as a little girl!) started traveling a lot more with her husband during the summers. They flew around the country to watch their oldest son play baseball, but to minimize their time away from home, they usually booked really early flights the morning of his game instead of flying in a day in advance.  

The afternoon before one of their trips, I happened to stop by her house to drop off a batch of muffins. I had been working on a new recipe to share on my blog, and since I knew she enjoyed taste testing treats for me, I wanted to hear what she thought of them.
 

 
Her eyes lit up as I handed over the plate. “These will be perfect for breakfast at the airport tomorrow!” she exclaimed.

The next day, my phone buzzed right after the sun rose, and I smiled as I read her text. She shared that she had devoured two of the muffins (along with an extra large cup of coffee!) while sitting at the gate waiting to board their plane, and she absolutely loved their moist texture and rich spices… So she was glad she had left a few back at home in the fridge to enjoy when they returned from their weekend getaway!
 

 
For the rest of the summer, I baked a different batch of muffins before almost every one of her trips to give her something healthier to eat at 5 am at the airport… Rather than relying on the pastries in the coffee shop bakery cases for breakfast. We both looked forward to that little tradition — partially because it gave us an excuse to chat and catch up the day before when I dropped off the muffins!

While at the airport for a trip of my own earlier this month, those airport muffin memories floated through my mind. I smiled, recalling how my second mommy’s face lit up each time I showed up with a plate of freshly baked breakfast goodies, and when I returned home…
 

 
I baked a batch of these Healthy Zucchini Oatmeal Muffins to satisfy my newfound muffin cravings! They’re incredibly moist, packed with zucchini and cozy spices, and perfect for meal prepping or quick grab-and-go breakfasts and snacks.

Just like all of the muffins I previously made for my second mommy, these are healthier than the many of the ones in coffee shop display cases. They’re lightened up, made with no refined flour or refined sugar, and have lots of hearty oats and protein-packed Greek yogurt to help you feel full all morning long!
 

KEY INGREDIENTS TO MAKE HEALTHY ZUCCHINI OATMEAL MUFFINS

Let’s talk about the key ingredients that you’ll need to make these healthy zucchini oatmeal muffins! There’s a good chance that you have many of them in your kitchen already.

Oats. More specifically… Instant oats! They’re also called “quick cooking” and “one minute” oats. They’re not the ones sold in individual brown paper packets with flavors like apple cinnamon and maple brown sugar!

Just like old-fashioned rolled oats, instant oats contain just one ingredient: oats. However, they’re smaller and thinner than old-fashioned rolled oats. They have the same exact health benefits as old-fashioned oats, but instant oats’ smaller and thinner size means they soften faster… Which yields a really soft and tender texture in these healthy zucchini oatmeal muffins!

Hint: You can usually find instant oats right next to the old-fashioned rolled oats at the grocery store. If you don’t see instant oats, look for their other names: “quick cooking” and “one minute” oats!

Tip: If you’d like to make your healthy zucchini oatmeal muffins gluten-free, then substitute certified gluten-free instant oats. They work perfectly!

Bonus Tip: Instant oats are also perfect for making oatmeal cookies! (You can use them to make all of these healthy and yummy oatmeal cookie recipes of mine!)
 

 
Flour. To make these healthy zucchini oatmeal muffins, I opted for white whole wheat flour. Yes, it actually exists — and it’s not just a combination of white (aka all-purpose) flour and regular whole wheat flour!

Here in the US, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They both have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture… And that lets the moist texture and sweet flavor of your healthy zucchini oatmeal muffins shine!

When I tried regular whole wheat flour, it masked a bit of the spice flavor of these oatmeal muffins. They still tasted cozy and delicious — I just preferred the white whole wheat flour version more!

Tip: If you’d like to make your healthy zucchini oatmeal muffins gluten-free, then see the Notes section of the recipe. I’ve included how to do so there!
 

 
Spices. My grandma always used at least two different spices when making her famous zucchini bread, so I do the same with all of my zucchini baked treats too. For these muffins, you’ll use cinnamon, allspice, and nutmeg. Although you’re only adding a small amount of the latter two, they really round out the spice flavor and make these healthy zucchini oatmeal muffins taste so cozy and comforting!

Tip: If you’re a cinnamon fan like I am, I highly recommend Saigon cinnamon! It tastes a bit stronger, sweeter, and richer compared to regular cinnamon. Many stores have started stocking it, but I typically buy it online here. It’s really affordable — and practically the only kind I now use in my baking!

Leavening agents. For the best texture and rise, you’ll use both baking powder and baking soda in these healthy zucchini oatmeal muffins.
 

 
Unsalted butter or coconut oil. Whereas traditional muffin recipes often call for ¼ to ½ cup of oil, you only need ½ tablespoon of melted butter or coconut oil to make these. That really helps keep your healthy zucchini oatmeal muffins low calorie and low fat! Yet they’re still incredibly moist and tender because of…

Greek yogurt. It’s one of my favorite healthy baking ingredients! In this recipe, Greek yogurt adds the same moisture as extra butter or oil but for a fraction of the calories. It also gives your healthy zucchini oatmeal muffins a protein boost!

Egg whites. The egg whites act like the glue that holds together the other ingredients, and they also play a structural role. The white contains the majority of an egg’s protein, and that protein helps prevent your muffins from collapsing while cooling. It enables them to stand nice and tall, just like bakery-style muffins, and contributes to their soft and fluffy texture.

Vanilla extract. Just a splash! It adds to the warm and comforting background flavor.
 

 
Sweetener. You’ll sweeten your healthy zucchini oatmeal muffins with another one of my favorite ingredients: liquid stevia. Stevia is a plant-based, sugar-free, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!). It’s also highly concentrated. You just need 1 ½ teaspoons to sweeten this entire batch of muffins… Which is the equivalent of almost ¾ cup of sugar!

Tip: Many stevia brands and products have a slightly different sweetness level and equivalent, so they’re not necessarily 1-for-1 substitutes for each other. I highly recommend using the same one that I do for the best results! I buy it online here because that’s the best price I’ve found, and I love how I don’t notice any strange aftertaste in my baked goods like I do with some other stevia products. It’s not a one-time-use ingredient either — you’ll use it in all of these recipes of mine too!

Milk. Almost any type will work, so feel free to reach for whatever you already have stashed in your fridge! I typically use nonfat milk or unsweetened vanilla almond milk, and both work beautifully.

Zucchini. There’s one more key ingredient in these muffins… The zucchini! It’s impossible to make healthy zucchini oatmeal muffins without that beautiful green vegetable, right??

As tempting as it may be to reach for the pre-shredded variety at the grocery store, that tends to be stiffer, drier, and less flavorful. It’s absolutely worth taking the time to freshly grate your own!
 

HOW TO MAKE HEALTHY ZUCCHINI OATMEAL MUFFINS

Let’s go over how to make the best healthy zucchini oatmeal muffins! As I promised earlier, this recipe is easy and straightforward to make. I also have a few tips to ensure your muffins turn out beautifully soft, moist, and flavorful.

Measure correctly. Although I sound like a broken record… It’s extremely important to measure all of the ingredients properly.

For the oats and flour, use this method or a kitchen scale. (← That’s the one I own!) Too much of either will dry out your muffins. This is especially true of the oats because they act like little sponges and soak up lots of moisture from the batter.

For the zucchini, measure it right after grating with either cups or grams — but not by the number of zucchini. Not all “large” zucchini are the same size! If yours is on the extra big side, you might end up adding too much grated zucchini… And that would impact the texture of your muffins. It’d prevent them from baking properly, and it’d also make them collapse while cooling and turn out noticeably denser. But if you add the proper amount, your muffins will turn out perfectly moist and flavorful!

So in a nutshell… It’s definitely worth taking a few extra moments to measure your ingredients correctly. It’ll yield the best healthy zucchini oatmeal muffins — I promise!

Prep the muffin cups. Low fat muffin batters, like with these healthy zucchini oatmeal muffins, stick to both muffin tins and muffin liners (paper, foil, even silicone!) like superglue. So regardless of whether you’re using liners or plain unlined muffin cups, generously coat them with nonstick cooking spray! This allows the muffins to slide out of the muffin cups — or the liners to peel away from the muffins’ sides — much more easily!

Tip: If you use muffin liners like I did for these photos and forget to generously coat them, seal your muffins inside of an airtight container or zip-topped bag and refrigerate them for 24+ hours after they’ve cooled to room temperature. That’ll help loosen the liners so they peel away better!
 

 
Soak the oats. I already built this into Step 2 of the recipe, but I wanted to explain why you’re doing this! You’ll stir the oats together with Greek yogurt and some milk, and then you’ll let that mixture sit while you measure and mix together the rest of the ingredients. Like we just covered, oats act like little sponges and soak up lots of moisture, so combining them with the Greek yogurt and milk lets them start soaking up those liquids ahead of time… Which then makes the oats soften ahead of time… Which creates the best soft and tender texture in these healthy zucchini oatmeal muffins!

Such a great trick, right? I use it when baking all of my other healthy oatmeal muffin recipes — and my healthy bran muffin recipes too!

Hint: This is also how my high protein overnight oats recipes work! You soak the oats in a mixture of Greek yogurt and milk overnight, and that softens them as much as if you cooked them in the microwave or on the stove.

Dry the zucchini. Before you stir your freshly grated zucchini into the batter, you must thoroughly pat it dry! Zucchini contains a lot of moisture. If you stir your grated zucchini into the batter without patting it dry, it releases that moisture into your muffins as they bake… And that moisture then causes your muffins to collapse and sink while cooling, making them dense and a bit gooey. Not good.

But if you thoroughly pat your zucchini dry first, you end up with the best soft and fluffy zucchini oatmeal muffins! To do this, place a double-thick layer of paper towels on a cutting board. Spread your freshly grated zucchini on top. Firmly press down with a second double-thick layer of paper towels, and keep pressing out the moisture until the top paper towels are soaked all the way through. Then repeat with a fresh double-thick layer of paper towels on top.

Yes, I know this is an extra step… Yes, I know this takes extra time… And yes, I promise the moist and fluffy texture of these healthy zucchini muffins is 100% worth it!
 

 
Mix by hand. Leave your stand mixer and hand-held mixer alone! Those tend to overmix low fat batters, like this one. Overmixing often leads to a tough, gummy, rubbery, or dense texture… Rather than the soft and moist muffin texture that we want.

Instead, use a whisk where explicitly instructed, and use a fork for everything else. That’s right — a fork! It may sound a bit unconventional, but opting for a fork is one of my favorite batter-mixing tricks. The open spaces between a fork’s tines let the ingredients pass through and mix more efficiently, compared to the flat sides of spatulas and spoons, and that helps guard against overmixing… Which then yields really moist and tender muffins!

Bake. Divide the batter between your prepared muffin cups, pop the tray into the oven, and set a timer. If you’re anything like me, you’ll watch it like a hawk… While sitting directly in front of the oven, watching your little beauties magically rise! These healthy zucchini oatmeal muffins are done baking when the tops feel firm to the touch and a toothpick inserted into the center comes out clean or with some crumbs attached.
 

FAQS ABOUT HEALTHY ZUCCHINI OATMEAL MUFFINS

Are these healthy zucchini oatmeal muffins gluten-free, sugar-free, low calorie, low fat, or clean eating?
Yes — to everything! When made as written, they’re naturally clean eating, low fat, and low calorie (compared to many traditional muffin recipes!). They’re also made with no added sugar, and I included how to make them gluten-free in the Notes section of the recipe.

Can I use old-fashioned rolled oats?
In a pinch — but blitz them first! Add the same amount of old-fashioned rolled oats to a blender or food processor, and pulse a few times until they’re ⅛ to ¼ of their original size. That makes them closer in size and thickness to instant oats, so your muffins will have a similar soft, fluffy, and moist texture.

Can I substitute another flour?
Sure! Regular whole wheat flour, whole wheat pastry flour, and all-purpose flour all work.
 

 
What about a different sweetener?
Yes again! I know liquid stevia doesn’t work for everyone, so I’ve included multiple alternatives in the Notes section of the recipe.

Could I use another type of milk?
Absolutely! Almost any kind will work, so you’re welcome to try substituting whatever you already have in your fridge.

What’s the best way to store these healthy zucchini oatmeal muffins? And how long will they last?
Store any leftover muffins in an airtight container in the refrigerator. They should keep for at least four days (if not longer!). These muffins also freeze really well!
 

 
It’s time to enjoy your delicious and well-deserved muffins! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy zucchini oatmeal muffins!

Healthy Zucchini Oatmeal Muffins

© Amy's Healthy Baking

Yields: 13 muffins

These muffins are moist, tender, and perfect for meal prepping or quick grab-and-go breakfasts and snacks! They’re deliciously sweet with lots of cozy spice flavors, and hearty oats and bright green zucchini fill every bite. Even my picky eaters loved them! Leftovers will keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator, and they freeze and reheat really well too!

5 from 14 votes

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Ingredients 

• ¾ cup (75g) instant oats (gluten-free if necessary and measured like this)
• ½ cup (120g) plain nonfat Greek yogurt
• 1 cup + 1 tbsp (255mL) nonfat milk, divided
• 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 tbsp (6g) ground cinnamon (see Notes!)
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large egg whites, room temperature
• 2 tsp vanilla extract
• 1 ½ tsp liquid stevia (see Notes!)
• 2 ¼ cups (203g) freshly grated zucchini, thoroughly patted dry (see Notes!)

Instructions

• Preheat the oven to 350°F, and coat 13 muffin cups with nonstick cooking spray. (If using liners, then line 13 muffin cups with liners and coat them with cooking spray.)
• In a medium bowl, stir together the oats, Greek yogurt, and 5 tablespoons of milk. In a second bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. In a third bowl, whisk together the butter or coconut oil, egg whites, vanilla, and liquid stevia. Add in the oat mixture, stirring until no lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the zucchini.
• Divide the batter between the prepared muffin cups. Bake at 350°F for 30-33 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's extremely important to measure the oats and flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much of either will dry out the muffins. This is especially true of the oats; they act like little sponges and soak up lots of moisture.

 

IMPORTANT ZUCCHINI NOTES – READ BEFORE BEGINNING: Measure the zucchini before patting it dry. You must thoroughly pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly grated zucchini on top. Place another double-thick layer of paper towels on the zucchini, and firmly press down until the top towel layer turns completely wet. Continue to repeat with a fresh set of double thick paper towels on top until you can’t press any more moisture out of the zucchini.

 

Do NOT add more zucchini! Just like not thoroughly drying your zucchini, additional zucchini will cause your muffins to collapse while cooling.

 

IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: Do not use a stand mixer or hand-held mixer to make the batter. This will result in rubbery, gummy, dense, or tough muffins. Use a whisk where instructed, and use a fork for everything else.

 

IMPORTANT FLAVOR NOTES – READ BEFORE BEGINNING: I think these muffins taste even better the day after they’ve been baked! That gives the spices a chance to meld and marry, so they taste a bit stronger, richer, and fuller the next day.

 

For a stronger spice flavor, increase the cinnamon by an additional ¼ to ½ teaspoon.

 

For sweeter muffins, increase the liquid stevia by an additional ¼ to ½ teaspoon.

 

OATS NOTES + ALTERNATIVE: Instant oats are also called “quick cooking” or “one-minute” oats. They’re smaller and thinner than traditional old-fashioned rolled oats, so they soften faster (which gives these muffins their moist and fluffy texture!). They only include one ingredient — oats! — just like old-fashioned rolled oats. You can find instant oats right next to the traditional old-fashioned rolled oats at the grocery store. (They are not the ones in the small flavored packets of oatmeal!)

 

In a pinch, to make your own DIY version, add ¾ cup (75g) of old-fashioned rolled oats to a blender or food processor, and pulse until they’re ⅛ to ¼ of their original size.

 

FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat flour.

 

SPICE NOTES: This is my favorite cinnamon (← I buy it online there!) because it tastes stronger, richer, and sweeter than regular cinnamon. I highly recommend it, if you're a cinnamon fan like I am! The allspice and nutmeg add richness and a lovely background warmth.

 

EGG WHITES NOTE + ALTERNATIVE: The muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling. Without both egg whites, the muffins will collapse while cooling and turn out much denser.

 

If you prefer to use whole eggs, then use 2 large eggs AND decrease the milk by 1 tablespoon (15mL) to compensate for the added volume from the yolks.

 

STEVIA NOTES + ALTERNATIVES: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best results, use the same liquid stevia that I do. I buy it online here (← that’s the best price I’ve found!), and you’ll use it in all of these recipes of mine too. (It's one of my favorite ingredients!)

 

However, if you really prefer to omit the liquid stevia from the muffins, substitute ¾ cup (144g) granulated sugar, brown sugar, or coconut sugar AND reduce the milk to ½ cup + 3 tablespoons (165mL). You may also substitute ¾ cup (180mL) pure maple syrup, honey, or agave AND reduce the milk to 5 tablespoons instead. The baking time may vary slightly with either of those substitutions.

 

MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.

 

GLUTEN-FREE OPTION: For the gluten-free flour, use the following: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ¼ teaspoons xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.

 

HOW TO STORE: Store the fully cooled muffins in an airtight container in the refrigerator. They should keep for at least 4 days (if not closer to a week!). I highly recommend reheating refrigerated muffins before eating them. I pop them in the microwave on 30% power until they're warmed all the way through. They almost taste freshly baked like that!

 

FREEZING TIPS: Peel off the paper liners before freezing. (It’s harder to peel them off after thawing or reheating the muffins!) I like to thaw individual muffins in the microwave on 50% power until they’re warmed all the way through. They almost taste freshly baked like that!

 

{gluten-free, clean eating, low fat, sugar-free, nut-free}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡  The Ultimate Healthy Zucchini Muffins
♡  Healthy Carrot Cake Oatmeal Muffins
♡  Healthy Carrot Zucchini Muffins
♡  Healthy Zucchini Protein Muffins
♡  Healthy Double Chocolate Zucchini Muffins
♡  Healthy Lemon Zucchini Muffins
♡  Healthy Zucchini Oatmeal Snack Cake
♡  The Ultimate Healthy Zucchini Bread
♡  …and the rest of Amy’s healthy muffin recipes!