All Recipe Books

Free conversion guide will be available to add to your order after checkout.

Healthy Greek Yogurt Zucchini Muffins

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


TRH Preshana's Healthy Greek Yogurt Zucchini Muffins
Ingredients
1/2 cup vanilla Greek yogurt( I used plain)
1 teaspoon vanilla extract
1 large egg
4 tablespoons coconut oil, measured when melted (I used Sunflower oil)
2 tablespoons honey
3 tablespoons very ripe mashed banana
1/2 cup lightly packed brown sugar
1/2 cup oat flour (just blend up regular oats in a blender or food processor)
1 cup white flour or use white-whole wheat
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup lightly packed grated zucchini

Method:
Make sure you have thoroughly dried the zucchini to keep it from being too wet/watery in the finished muffins. I do this using paper towels and squeezing the grated zucchini. (Zucchini should be grated on the small side of the grater)
Preheat the oven to 350 degrees F. Generously grease and flour a regular-sized muffin tin.
In a bowl, stir together the Greek yogurt, vanilla extract, 1 large egg, coconut oil (measured when melted, but cooled to room temperature), and honey.
In a small bowl, mash the banana really well.
The banana is very important for the binding of the muffins and a lower calorie sweetening. The more ripe – the better.
Stir in the banana and brown sugar.
In a separate bowl, stir together the oat flour (measured AFTER blending.
I use regular old-fashioned or quick oats and quickly pulse them in a blender or food processor until they resemble flour.
Then measure and add to the bowl), white or white-whole wheat flour, baking soda, salt, and cinnamon.
Add the dry to the wet and mix until just combined.
Over-mixing will result in dense muffins.
Stir in the grated zucchini.
Pour the mixture evenly into the 12 muffin tins.
Bake for 18-22 minutes or until a toothpick when inserted into the center comes out clean and the edges are lightly browned.
Avoid over-baking which will make these dense.
Store in an airtight container in the fridge.
Best enjoyed within 2-3 days

Credit: Chelsea’s messy apron
Prepared, tried, and tested by Preshana Singh

 

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

Leave a Comment