Description
Healthy Zucchini Muffins are a delightful way to incorporate vegetables into your breakfast or snack routine. These moist and flavorful muffins are not only easy to make but also packed with nutrition, making them a perfect choice for on-the-go mornings or cozy afternoons at home. With wholesome ingredients like whole wheat flour and Greek yogurt, you can indulge guilt-free while enjoying a treat that’s sure to satisfy everyone in the family. Plus, their versatility allows you to customize them with your favorite mix-ins, such as nuts or chocolate chips. Whip up a batch today and discover how delicious healthy eating can be!
Ingredients
Scale
- 2 cups white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 scoop vanilla whey protein
- 1/2 tsp cinnamon
- 1/2 cup coconut sugar
- 1 container (5.3 oz) Greek yogurt (vanilla or plain)
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil
- 1 cup unsweetened almond milk
- 1 1/2 cups finely grated zucchini
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the flour, baking powder, baking soda, protein powder, and cinnamon.
- In another bowl, whisk together the egg and coconut sugar until creamy. Add Greek yogurt, vanilla extract, melted coconut oil, and almond milk; mix well.
- Combine the wet and dry ingredients gently until just mixed.
- Fold in the grated zucchini until evenly distributed.
- Prepare a muffin pan with cooking spray or liners and fill each cup evenly with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let cool before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 153
- Sugar: 7g
- Sodium: 145mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 24mg