Health zucchini muffins with chocolate chips that are moist and fluffy! These healthy zucchini bread muffins uses wholesome ingredients- you won't believe they are completely vegan, gluten-free, and dairy-free!
Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
In a mixing bowl, add your flour, sugar, baking soda, baking powder and cinnamon, and mix well. In a seperate bowl, add your yogurt, 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 evenyl 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.
To store: Leftover muffins should be stored in the refrigerator in a sealable container. They will remain fresh for up to 7 days. To freeze: Place muffins in a ziplock bag and keep in the freezer. They will keep well frozen for up to 6 months.