Description

These zucchini muffins are moist, flavorful, and made with wholesome ingredients like whole wheat flour and Greek yogurt. Perfect for breakfast or a snack, they offer healthy goodness wrapped in a delicious treat, satisfying cravings without guilt.

Ingredients

Scale

1 ¼ cup whole wheat flour
¼ cup wheat bran
¼ cup flax seed ground
¾ cup quick oats
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 ½ teaspoons cinnamon
1 teaspoon ginger
1 egg
¾ cup maple syrup
1 cup 2% greek yogurt
1 teaspoon vanilla
½ cup unsweetened almond milk
1/3 cup coconut oil melted
½ cup toasted pecans chopped
2 ¼ cups zucchini shredded, packed, not squeezed; approximately 2 medium zucchini

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Instructions

Preheat the oven to 375°F (conventional, no fan) and line 12 standard muffin cups with paper liners.
In a medium bowl, mix together the flour, wheat bran, flax seed, oats, baking powder, baking soda, salt, cinnamon, and ginger.
In a large bowl, beat the egg. Then whisk in maple syrup, Greek yogurt, vanilla, and almond milk.
Slowly add the melted coconut oil into the batter, mixing until it thickens.
Combine the dry ingredients with the wet ingredients and mix until just combined.
Gently fold in the shredded zucchini and chopped pecans.
Divide the batter evenly among the prepared muffin cups.
Bake for 20–22 minutes or until a cake tester inserted comes out clean.
Allow to cool completely before removing from liners.

Notes

Make sure to pack the shredded zucchini without squeezing for the best moisture.
You can substitute the Greek yogurt with any non-dairy yogurt for a vegan option.
Store muffins in an airtight container for up to 5 days for freshness.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 5g
Sodium: 200mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 5g
Cholesterol: 25mg