Healthy Zucchini Muffins

This healthy zucchini muffin recipe yields moist, tender muffins using simple ingredients. I love how they bake in under 20 minutes. Watch the video below to see how I make it in my kitchen.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 16

Total Time 21

Servings servings

Calories 149kcal

Author Arman Liew

Ingredients

1 1/2 cups all-purpose flour use gluten-free, if needed
1/2 cup coconut sugar
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoon cinnamon
6 tablespoons Greek yogurt
3/4 cup milk
6 tablespoons coconut oil or olive oil
1 teaspoon vanilla extract
1 cup shredded zucchini approximately 1 large zucchini
1/2 cup chocolate chips optional

US Customary - Metric

Instructions

Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
In a mixing bowl, add the flour, sugar, baking soda, baking powder and cinnamon, and mix well. In a separate bowl, add your yogurt, milk, oil, vanilla extract, and zucchini and mix well.
Combine your dry and wet mixture together. Using a rubber spatula, fold through your chocolate chips. Evenly distribute your muffin mixture evenly amongst the muffin tin, about 2/3 of the way full.
Bake the muffins for 15-17 minutes, or until a skewer comes out 'just' clean from the center. Allow muffins to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

Video

Notes

To store: Leftover muffins should be stored in the refrigerator in an airtight container. They will remain fresh for up to 7 days.

To freeze: Place muffins in a ziplock bag and keep them in the freezer. They will keep well frozen for up to 6 months.

Nutrition