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–+ servings
Healthy zucchini muffins with walnuts and raisins.

Healthy Zucchini Muffins with Oats and Greek Yogurt (Oil-Free)

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 muffins
Author: Nico Pallotta

  • 1½ cups (150 g) zucchini grated - no need for squeezing
  • 2 ripe bananas 1 cup (240 g) mashed
  • 1 large egg
  • ½ cup (120 g) Greek yogurt full-fat, 2%, or non-fat
  • ⅓ cup (110 g) honey replace it with ½ to 1 cup brown sugar for a more budget-friendly recipe
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1½ cups (225 g) all-purpose flour or whole wheat flour
  • 1 cup (100 g) rolled oats
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg + ¼ teaspoon all spice optional
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt

Add-Ins (optional but recommended)

  • ½ cup (70 g) raisins or cranberries
  • ⅓ cup (40 g) walnuts or pecans

  • Preheat the oven to 350°F (180°C). Grease a 12-cup muffin pan or lightly oil paper liners.
    In a large bowl, mash 2 ripe bananas until mostly smooth. Add 1 large egg, ½ cup Greek yogurt, ⅓ cup honey, and 2 teaspoons vanilla extract. Whisk until smooth.
    Step 1 Banana, yogurt, egg, and honey mixture.
  • Add 1½ cups zucchini (grated, no need to squeeze it), ½ cup raisins, and ⅓ cup walnuts. Stir to combine.
    Step 2 Zucchini, raisins, and walnuts stirred into batter.
  • Add 1 cup rolled oats, 1½ cups all-purpose flour, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 pinch salt. Stir gently until just combined. Do not overmix.
    Divide the batter among 12 muffin cups, filling them almost to the top.
    Step 3 Muffin batter mixed and portioned into pan.
  • Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out mostly clean.
    Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
    Step 4 Freshly baked zucchini muffins cooling on rack.
Substitutions
  • Zucchini → Yellow summer squash.
  • Bananas → ¾ cup unsweetened applesauce or pumpkin puree. The muffins will be slightly less sweet.
  • Egg → No tested substitute.
  • Greek yogurt → Low-fat Greek yogurt, Skyr, or plain dairy-free yogurt.
  • Honey → Brown sugar, maple syrup, or coconut sugar.
  • All-purpose flour → Whole wheat flour or a gluten-free flour blend.
  • Rolled oats → Quick oats (avoid steel-cut oats).
  • Cinnamon, nutmeg, and allspice → Pumpkin pie spice.
  • Baking powder and baking soda → No substitute; use fresh leavening agents for best results.
  • Raisins or dried cranberries → Chopped dates, dried cherries, or dark chocolate chips.
  • Walnuts or pecans → Sliced almonds, pumpkin seeds, or leave them out.
 
Tips
  • Don’t squeeze the zucchini – It keeps the muffins soft and moist.
  • Use ripe bananas – Riper bananas mean sweeter, more flavorful muffins.
  • Measure after grating – Lightly pack the zucchini for consistent results.
  • Don’t overmix – Stir just until the flour disappears.
  • Customize the mix-ins – Try cranberries, dates, pecans, or chocolate chips.
  • Fill cups almost full – For taller muffins with rounded tops.
  • Check early – Start testing for doneness around 20 minutes.
  • Let them cool – The texture gets even better as they set.
  • Store smart – Keep in an airtight container for up to 4 days or freeze for up to 3 months.
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