Description
These moist Greek yogurt zucchini muffins are a healthy and delicious treat. They are easy to make and perfect for breakfast or a snack.
Ingredients
Scale
- 1 ¾ cups white whole wheat flour (can sub all-purpose)
- ⅔ cup coconut sugar (or light brown sugar)
- 1 tbsp baking powder
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp fine sea salt
- ½ cup plain yogurt (I used Greek yogurt)
- ⅓ cup avocado oil or melted coconut oil
- ¼ cup milk (I used almond milk)
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups fresh grated zucchini (1 medium zucchini, about 7 oz. Do not squeeze out water.)
- ½ cup chocolate chips and/or ⅓ cup chopped walnuts
Instructions
- Preheat the oven to 425°F and grease a muffin tin.
- Stir together flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl.
- In a medium bowl or liquid measuring cup, whisk together yogurt, oil, milk, vanilla, and egg. Stir in zucchini.
- Pour the wet ingredients into the dry ingredients, stirring with a wooden spoon just until combined. The mixture will be thick. Gently fold in chocolate chips and walnuts, being careful not to over-mix the batter.
- Spoon batter evenly into 12 muffin cups. Sprinkle each muffin with ¼ tsp of sugar for a crunchy exterior, if desired. Top with additional chocolate chips. Bake for 8 minutes at 425°F and then reduce the heat to 350°F (keeping muffins in oven) and bake for another 13-14 minutes, or until a knife comes out clean.
- Cool muffins in tin for 15 minutes before transferring to a wire rack to cool completely.
Notes
- TO MAKE DAIRY FREE: Use non-dairy yogurt and milk.
- TO MAKE VEGAN: Use non-dairy yogurt and milk and a flax egg.
- TO MAKE GLUTEN-FREE: Use an all-purpose gluten-free flour. I have not tested this recipe with almond flour. Coconut flour will not work.
Nutrition
- Serving Size: 1 muffin
- Calories: 202
- Sugar: 14.6g
- Sodium: 118.8mg
- Fat: 8.8g
- Saturated Fat: 2g
- Unsaturated Fat: 6.8g
- Trans Fat: 0g
- Carbohydrates: 28.6g
- Fiber: 2.6g
- Protein: 4.1g
- Cholesterol: 15.9mg