Description
Indulge in the delightful experience of baking Best Greek Yogurt Zucchini Muffins, a scrumptious blend of health and flavor that makes for an ideal breakfast or snack. These muffins are exceptionally moist and fluffy, thanks to the addition of Greek yogurt and freshly grated zucchini. Perfect for meal prep, they allow you to sneak in some veggies while satisfying your sweet tooth. Customize them with chocolate chips or nuts to match your taste preferences. Whether at brunch or packed in lunchboxes, these muffins are sure to please everyone!
Ingredients
Scale
- 1 3/4 cups white whole wheat flour
- 2/3 cup coconut sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 1/2 cup plain Greek yogurt
- 1/3 cup avocado oil or melted coconut oil
- 1/4 cup milk (e.g., almond milk)
- 1 large egg
- 2 teaspoons vanilla essence
- 1 1/2 cups freshly grated zucchini
- 1/2 cup chocolate chips or 1/3 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
- In a bowl, whisk together the dry ingredients: flour, coconut sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix the wet ingredients: Greek yogurt, oil, milk, egg, and vanilla until well blended.
- Fold the grated zucchini into the wet mixture before combining it with the dry ingredients. Avoid overmixing.
- If desired, gently fold in chocolate chips or walnuts.
- Fill each muffin cup two-thirds full and bake for about 21 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 155
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg