Mini Zucchini Muffins with Oat Flour Recipe

These mini zucchini muffins are soft, moist, and lightly sweet with a tender texture that’s perfect for little hands and lunchboxes. Made with oat flour, shredded zucchini, Greek yogurt, and optional chopped nuts, these wholesome mini muffins make a simple, veggie-packed breakfast or snack you can prepare ahead for busy mornings.

If you want a straightforward muffin that hides veggies while staying flavorful, these mini zucchini muffins are an excellent choice. The shredded zucchini blends into the batter to add natural moisture without a strong vegetable taste, while oat flour creates a soft, hearty crumb. Baked in a mini muffin pan, they’re ideal for portion control and easy meal prep.

For more veggie-forward baking ideas, consider simple combinations like spinach and banana in a smoothie, carrot-banana muffins, or baked carrot cake donuts for occasional treats. These pair well with the mini zucchini muffins for varied, kid-friendly breakfasts and snacks throughout the week.

What You’ll Need

Here are the ingredients used to make these mini zucchini muffins. Quantities appear in the recipe card below.

• Shredded zucchini: Adds moisture and a serving of vegetables. After shredding, squeeze out excess liquid so the muffins don’t become soggy.
• Oat flour: Keeps the muffins soft and slightly hearty; you can make oat flour by blending rolled oats.
• Baking powder & baking soda: Give the muffins lift and prevent density.
• Ground cinnamon: Adds a gentle warm flavor.
• Egg: Binds the batter for structure.
• Greek yogurt: Contributes moisture, a bit of tang, and extra protein.
• Oil: Keeps the crumb tender; choose a mild-flavored oil such as avocado or light-tasting olive oil.
• Maple syrup: Natural sweetener; honey can be substituted for adults and children older than one year.
• Vanilla extract: Rounds out and enhances the flavor.

See the recipe card below for exact ingredient amounts and full directions.

Ingredient Substitutions & Additions

• Greek yogurt can be swapped for applesauce for a dairy-free option.
• Egg may be replaced with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, set 5 minutes) if you need an egg-free version.
• Maple syrup can be replaced with honey for those not serving infants under 1 year.
• Oil may be substituted with melted butter for a richer flavor.
• Add-ins like finely chopped nuts, raisins, or chocolate chips can be folded in for variety. Keep nuts optional if serving to children with allergies.

Step-by-Step Instructions

STEP 1: Preheat the oven to 350°F (175°C). Prepare a 24-cup mini silicone or metal muffin pan; lightly grease metal pans if not using silicone.

STEP 2: Finely grate the zucchini. Use a clean kitchen towel or your hands to squeeze out as much excess water as possible. Removing moisture is important to prevent gummy or soggy muffins.

STEP 3: In a medium bowl, whisk together the egg, Greek yogurt, oil, maple syrup, and vanilla extract until the mixture is smooth and combined.

STEP 4: Add oat flour, baking powder, baking soda, and cinnamon. Stir gently until just combined—avoid overmixing to keep muffins tender.

STEP 5: Fold in the squeezed shredded zucchini and any optional add-ins (nuts, raisins, or chocolate chips).

STEP 6: Spoon tablespoon-sized portions of batter evenly into the prepared mini muffin pan.

STEP 7: Bake for about 15 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. Allow the muffins to cool completely on a wire rack before serving or storing.

Storage Instructions

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

Tips For Success

• Be sure to squeeze excess moisture from the zucchini thoroughly—this is key to avoiding gummy muffins.
• Silicone mini muffin pans make it easy to remove muffins without sticking. If you use a metal pan, coat it with cooking spray or oil.
• This recipe yields 24 mini muffins. To make regular-sized muffins, increase the baking time by a few minutes and check for doneness with a toothpick.
• Use a mild oil such as avocado oil or an extra-light olive oil so the taste doesn’t overpower the muffins.

Frequently Asked Questions

More Zucchini Recipes You’ll Love

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Oven-Baked Zucchini Carrot Tots

Zucchini Pizza Bites

Sweet Potato Zucchini Tots

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Mini Zucchini Muffins (With Oat Flour) Recipe

Ingredients

Wet Ingredients

• 1/2 cup finely shredded zucchini, packed
• 1 egg
• 1/4 cup Greek yogurt
• 1/4 cup maple syrup
• 1/4 cup mild-tasting oil
• 1/2 tsp vanilla extract

Dry Ingredients

• 1 cup oat flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 cup add-ins (optional, e.g., finely chopped nuts)

Instructions

1. Preheat the oven to 350°F (175°C) and prepare a 24-cup mini muffin pan.
2. Grate the zucchini finely and squeeze out excess moisture using a towel or your hands.
3. Whisk the egg, Greek yogurt, oil, maple syrup, and vanilla in a bowl until smooth.
4. Stir in oat flour, baking powder, baking soda, and cinnamon just until combined.
5. Fold in the squeezed zucchini and any optional add-ins.
6. Spoon tablespoon-sized portions of batter into the muffin pan.
7. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean. Cool fully before serving.

Notes

• This recipe makes 24 mini muffins; bake longer if making larger muffins and check for doneness.
• Silicone pans release muffins easily; for metal pans, grease well or use liners.
• To make your own oat flour, blend rolled oats in a high-speed blender until powdery.
• Choose a mild oil—extra-light olive oil, avocado oil, or light coconut oil work well. Avoid strong-tasting oils that could overpower the muffins.

Nutrition (per mini muffin, approximate)

Calories: 55 kcal; Carbohydrates: 6 g; Protein: 1 g; Fat: 3 g; Sugar: 2 g. Values are approximate and will vary with specific ingredients and add-ins.