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
