Description
These Greek Yogurt Zucchini Muffins deliver a moist, tender crumb and an incredible depth of flavor, utilizing fresh zucchini and Greek yogurt to eliminate the need for heavy fats or refined sugars.
Ingredients
Scale
1.5 cups Grated Zucchini
1/2 cup Plain Greek Yogurt
1/2 cup Pure Maple Syrup
1/4 cup Avocado Oil
2 Large Eggs
1 teaspoon Pure Vanilla Extract
1.5 cups White Whole Wheat Flour
1 teaspoon Baking Soda
1.5 teaspoons Ground Cinnamo
1/2 teaspoon Sea Salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin ti
- Grate the zucchini and remove excess moisture
- Whisk together Greek yogurt, maple syrup, avocado oil, eggs, and vanilla
- Sift together flour, baking soda, cinnamon, and salt
- Fold dry ingredients into the wet mixture gently
- Incorporate the zucchini into the batter
- Divide the batter into the muffin tin and bake for 18-22 minutes
- Cool the muffins for 5 minutes in the tin, then transfer to a cooling rack
Notes
Use room temperature eggs and yogurt for best results.
Ensure to squeeze the zucchini to remove excess moisture.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185 kcal
- Sugar: 9g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg