Best Greek Yogurt Zucchini Muffins

Hey friends!

Are you in the mood for a tasty treat that’s also good for you? I’ve got the perfect recipe to share!

Today, we’re diving into Greek yogurt zucchini muffins.

These little delights are moist, flavorful, and packed with nutrients. Plus, they’re super easy to whip up!

Grab your ingredients, and let’s make some yummy muffins together!

Preparation Time	15-20 minutes
Cooking Time	21-22 minutes
Total Time	36-42 minutes
Level of Difficulty	Easy

Ingredients

For the dry ingredients:

• 1 tbsp baking powder (I use Bob’s Red Mill baking powder)
• 2 tsp ground cinnamon
• 1/2 tsp sea salt
• 1 3/4 cups whole wheat flour
• 2/3 cup coconut sugar
• 1/4 tsp ground nutmeg (freshly grated preferred for more flavor)

For the wet ingredients:

• 1/3 cup avocado oil
• 1/4 cup milk
• 1 large egg
• 1/2 cup plain yogurt (full-fat Greek yogurt gives better texture and moisture)
• 2 tsp vanilla extract

For the additions:

• 1/3 cup chopped walnuts (optional, adds a nice crunch)
• 1/2 cup chocolate chips
• 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)

Step 1: Preheat Oven and Prepare Muffin Tin

Set your oven to 425°F and allow it to preheat.

While waiting, grease a muffin tin thoroughly to prevent the muffins from sticking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, stir together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.

Ensure these dry ingredients are well combined for even distribution in the muffins.

Step 3: Combine Wet Ingredients

In a medium bowl or a large liquid measuring cup, whisk together the yogurt, oil, milk, vanilla, and egg until smooth.

Add in the grated zucchini and stir it into the wet mixture.

Step 4: Create the Muffin Batter

Pour the wet ingredient mixture into the dry ingredients.

Use a wooden spoon to stir just until the ingredients are combined, ensuring not to over-mix.

The batter will be thick.

Gently fold in the chocolate chips and walnuts.

Step 5: Fill and Top Muffin Cups

Spoon the batter evenly into the 12 prepared muffin cups.

Optionally, sprinkle each muffin with 1/4 teaspoon of sugar for a crunchy exterior and top with additional chocolate chips if desired.

Step 6: Bake and Cool

Place the muffin tin in the preheated oven and bake for 8 minutes at 425°F.

After 8 minutes, reduce the oven temperature to 350°F (without removing the muffins) and continue baking for another 13-14 minutes, or until a knife inserted into the center of a muffin comes out clean.

Once baked, let the muffins cool in the tin for 15 minutes before transferring them to a wire rack to cool completely.

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