Zucchini Muffins Recipe
Delicious and nutritious zucchini muffins perfect for breakfast or a snack, made with wholesome ingredients like whole wheat flour and Greek yogurt.
Ingredients
- 2 cups White whole wheat flour or whole wheat pastry flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 scoop Whey protein, vanilla flavor
- ½ teaspoon Cinnamon
- ½ cup Coconut sugar or low-calorie sweetener equivalent
- 1 5.3 ounces Container of Greek yogurt, vanilla or plain
- 1 teaspoon Vanilla extract
- 2 tablespoon Melted coconut oil
- 1 cup Unsweetened almond or coconut milk
- 1 ½ cups Finely grated zucchini
- 1 egg Egg
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium bowl, combine the white whole wheat flour, baking powder, baking soda, whey protein, and cinnamon. Stir until mixed.
- In another bowl, whisk together the egg and coconut sugar until well combined. Add Greek yogurt, vanilla extract, melted coconut oil, and almond milk. Stir until smooth.
- Add the wet ingredients to the dry ingredients and mix gently until just combined, then fold in the finely grated zucchini.
- Prepare a 12-cup muffin pan with cooking spray or paper muffin liners and divide the muffin batter among the cups.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 3 minutes, then transfer to a wire rack to cool completely.
Notes
- Timing may vary based on your oven, so check muffins a minute or two before suggested time.
- Use a fine grater for zucchini and measure flour correctly to prevent dense muffins.
- Adjust sweetness as needed based on personal preference.
Nutrition
Calories: 150kcalCarbohydrates: 22gProtein: 5gFat: 5gSaturated Fat: 4gSodium: 180mgFiber: 2gSugar: 6g
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