Wholesome Zucchini Chocolate Chip Muffins
Wholesome zucchini chocolate chip muffins made with honey and Greek yogurt. Perfect for busy mornings and snacks, kid-friendly and toddler-approved.
Ingredients
- 1 1/4 cups white whole wheat or all-purpose flour
- 1 cup old-fashioned oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup plain or vanilla Greek yogurt
- 1/2 cup honey
- 1/4 cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini
- 1/2 cup chocolate chips I like to use minis
Instructions
- Preheat oven to 350 degrees F (180 C). Line 12 muffin tins with paper liners, or mist with cooking spray. Set aside.
- Wrap the grated zucchini loosely in a clean kitchen towel or a few paper towels and squeeze gently to remove some of the excess water. Set aside.
- In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. Whisk briefly to combine.
- In a separate bowl, combine the eggs, Greek yogurt, honey, oil, and vanilla. Whisk until smooth. Add the grated zucchini and chocolate chips; stir to combine.
- Pour the yogurt-zucchini mixture into the dry ingredients, and stir just until combined. Do not overmix - err on the side of having a few streaks of flour.
- Divide the batter evenly between the 12 muffin tins, and bake for 18-20 minutes, until a toothpick inserted in the center of a muffin comes out clean or with moist crumbs. Transfer the pan to a cooling rack, and remove muffins after 10-15 minutes. Serve immediately or store at room temperature for 2-3 days.
Nutrition Estimate
Calories: 216 kcal, Carbohydrates: 33 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 115 mg, Potassium: 155 mg, Fiber: 1 g, Sugar: 18 g, Vitamin A: 85 IU, Vitamin C: 2.8 mg, Calcium: 45 mg, Iron: 1.3 mg
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