Perfect Zucchini Breakfast Muffins
The perfect balance between good for you ingredients and flavor and texture, these perfect zucchini breakfast muffins are sure to be a hit!
Servings: 15 muffins
Ingredients
- ¼ cup coconut oil melted
- ⅓-½ cup real maple syrup depending on your sweetness level
- 1 ripe banana
- ¼ cup plain Greek yogurt room temperature
- 1 teaspoon vanilla
- 2 eggs room temperature
- ½ tablespoon cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1 ¾ cup whole wheat flour
- ½ cup walnuts
- ½ cup chocolate chips optional
- 2 cups shredded zucchini with the water rung out
Instructions
- Preheat the oven to 350 degrees. Prepare 15 muffin tin vessels with liners or by greasing.
- In a large bowl, mash the ripe banana. Add maple syrup, Greek yogurt, vanilla and eggs. Combine well. Stir in the melted coconut oil.
- Place flour in the bowl. On top of that, add cinnamon, baking soda, baking powder, and salt. Stir into the wet ingredients until just combined.
- Add walnuts, chocolate chips, and zucchini. Mix just enough to combine, but make sure you get to the bottom of the bowl.
- Fill muffin vessels ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.