Description
Indulge in the delightful taste of Best Greek Yogurt Zucchini Muffins, a perfect blend of moistness and flavor that makes them an ideal choice for breakfast or snacks. These nutritious muffins incorporate fresh zucchini and creamy Greek yogurt, providing a deliciously healthy option that everyone will love. Easy to whip up in just under 40 minutes, they can be customized with chocolate chips or nuts to suit your preferences. Whether enjoyed warm out of the oven or stored for later, these muffins are sure to impress your family and friends.
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 yogurt (such as 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 the oven to 350°F (175°C) and prepare a muffin tin with non-stick spray or liners.
- In a mixing bowl, combine flour, coconut sugar, baking powder, cinnamon, and salt.
- In another bowl, whisk together Greek yogurt, avocado oil, milk, egg, and vanilla until smooth.
- Fold in the grated zucchini into the wet mixture.
- Combine wet and dry ingredients gently until just mixed; avoid overmixing.
- Optionally fold in chocolate chips or nuts.
- Fill muffin cups two-thirds full and bake for about 21 minutes until a toothpick comes out clean.
- Cool briefly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 150
- Sugar: 8g
- Sodium: 115mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg