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These mini zucchini muffins are soft, moist, and lightly sweet with the perfect tender texture for little hands. Made with oat flour, shredded zucchini, Greek yogurt, and chopped nuts, these wholesome mini muffins are a great option for breakfast, lunchboxes, or an easy snack to keep on hand during the week.

If you’re looking for a simple veggie-packed muffin that comes together with simple ingredients, these mini zucchini muffins are it. The shredded zucchini blends right into the batter, adding moisture without a strong veggie flavor, while the oat flour keeps the muffins soft and hearty. They bake up perfectly in mini muffin form and are great for meal prep, making them an easy grab-and-go option for busy mornings.

Looking for more veggie-packed recipes to bake? Your kids will love this spinach banana smoothie, these carrot banana muffins, and these simple baked carrot cake donuts for a fun treat any time of day.

What You’ll Need

Here is what you’ll need to make these mini zucchini muffins:

• Shredded Zucchini: Adds moisture and sneaks in a serving of veggies. Be sure to squeeze out any excess liquid after shredding.
• Oat Flour: Keeps these muffins soft, hearty, and naturally wholesome.
• Baking Powder & Baking Soda: Help the muffins rise and prevent them from becoming too dense.
• Ground Cinnamon: Adds a warm hint of flavor.
• Egg: Helps bind the batter together.
• Greek Yogurt: Adds moisture, protein, and richness.
• Oil: Keeps the muffins soft and tender. Use a mild-tasting oil like avocado oil.
• Maple Syrup: Naturally sweetens the muffins.
• Vanilla Extract: Adds warmth and enhances the overall flavor.

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions & Additions

• Greek Yogurt: Can be replaced with applesauce for a dairy-free option.
• Egg: The egg may be replaced with a flax egg (Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes to thicken, then add in place of the egg).
• Maple Syrup: Honey can be used in place of maple syrup (if serving these muffins to little ones over the age of 1).
• Oil: The oil can be replaced with melted butter.

Step-by-Step Instructions

STEP 1: Preheat the oven to 350°F and prepare a 24-cup mini silicone (or metal) muffin pan.

STEP 2: Finely grate the zucchini using a box grater and use your hands or a clean kitchen towel to squeeze out the excess moisture (Image 1).

STEP 3: In a medium bowl, add the egg, Greek yogurt, oil, maple syrup, and vanilla extract. Whisk until smooth (Images 2 & 3).

STEP 4: Add the oat flour, baking powder, baking soda, and cinnamon and stir until just combined (Images 4 & 5).

STEP 5: Fold in the squeezed, grated zucchini and any add-ins (Images 6 & 7).

STEP 6: Spoon tablespoon-sized portions of batter evenly into the mini muffin pan (Image 8).

STEP 7: Bake the muffins for 15 minutes, or until the tops are set and a toothpick inserted comes out clean. Allow the muffins to cool fully before serving.

Storage Instructions

Once cooled, store the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, place the muffins in a freezer-safe bag or container and freeze for up to 3 months. Reheat in the microwave for a few seconds or allow to thaw at room temperature.

Frequently Asked Questions

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If you tried these Mini Zucchini Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!