Zucchini Oat Greek Yogurt Muffins: A Wholesome Delight
These wholesome muffins combine whole wheat pastry flour, rolled oats, and Greek yogurt for a tender, naturally sweetened treat. Packed with shredded zucchini, they're a perfect healthy breakfast or snack option.
Equipment
- muffin pan
- paper liners
- large bowl
- separate bowl
- wire rack
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup old fashioned rolled oats
- ½ tsp ground cinnamon
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1 cup plain Greek yogurt
- ¼ cup honey
- 2 tbsp coconut palm sugar
- 2 tsp vanilla extract
- 1 cup shredded zucchini excess liquid squeezed out
- ½ cup chocolate chips optional
Instructions
- Preheat your oven to 350°F (176°C) and prepare a muffin pan with liners or grease.
- In a large bowl, whisk together the flour, oats, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg until frothy, then whisk in the Greek yogurt, honey, sugar, and vanilla. Stir in the shredded zucchini.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in the chocolate chips if using.
- Divide the batter evenly into 12 muffin cups, filling them nearly to the top.
- Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 15 minutes before transferring them to a wire rack to cool completely.
Storage
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
For flour substitution, all-purpose flour or a 50/50 mix can be used. Regular cane sugar can replace coconut palm sugar. Ensure shredded zucchini is squeezed dry to remove excess liquid. Add chocolate chips for a chocolate variation or to half the batter for a mixed batch.