You won’t find any butter or oil in these ridiculously soft and tender Zucchini Oat Greek Yogurt Muffins! They’re naturally sweetened and perfect for breakfast or healthy snacking.
1 cup (120 g) whole wheat flour
1 cup (80 g) old fashioned rolled oats
1/2 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1 cup (225 g) plain Greek yogurt
1/4 cup (80g) honey
2 tbsp (25 g) coconut palm sugar**
2 tsp vanilla extract
1 cup (115 g) shredded zucchini, squeezed of excess liquid
Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.
In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, and vanilla, mixing until well combined. Fold in the shredded zucchini.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chocolate chips, if using.
Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
Bake for 18-20 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for ~15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.