Zucchini Muffins

A Twist on Classic Zucchini Muffins

Prep: 10 Min | Cook: 20 Min

Oat flour brings added flavor and fiber to these zucchini muffins



2 cups All-Purpose Flour
1 cup Oat Flour
1 Tbsp Cinnamon
1 tsp Baking Soda
1/2 tsp Baking Powder

1 tsp Salt
3 Large Eggs
1 ½ cups Sugar
1 cup Nonfat Greek Yogurt
1/4 cup Coconut Oil, Melted
2 tsp Vanilla
2 cups Zucchini, Shredded


  1. Heat oven to 350˚F.
  2. Combine flours, cinnamon, baking soda, baking powder and salt.
  3. Beat eggs in large bowl. Mix in yogurt, sugar, oil, and vanilla. Mix dry ingredients into egg mixture. Stir in zucchini.
  4. Spoon batter into 20 standard muffin cups sprayed with nonstick spray. Bake 18 to 20 minutes, or until toothpick inserted into center comes out cleanly.
  5. Allow to cool for 5 minutes. Remove muffins from pan to wire rack to cool completely.

Nutrition Facts

Servings: 16

Amount per Serving

Calories: 158

Total Fat: 4 g

Cholesterol: 33 mg

Sodium: 201 mg

Total Carbohydrate: 27 g

- Dietary Fiber: 1 g

- Sugars: 15 g

Protein: 4 g

Thiamin: 4%

Riboflavin: 4%

Folate: 4%

Iron: 4%

Manganese: 3%

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.