Zucchini Oat Greek Yogurt Muffins

• Vegetarian

• Produce

  • 1 cup Zucchini

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 cup Rolled oats, old-fashioned

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 2 tbsp Coconut palm sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 1 cup Whole wheat pastry flour

• Dairy

  • 1 cup Greek yogurt, plain

Found on runningwithspoons.com

Description

Ingredients

• 1 cup (120 g) whole wheat pastry 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***

Directions

• 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 centre 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.