Wholesome Zucchini Muffins
These zucchini muffins are naturally sweetened with coconut sugar and maple syrup instead of refined sugar. Moist, lightly sweet, and packed with fresh zucchini, they’re perfect for a wholesome breakfast or snack.
Equipment
- Muffin Pan
Ingredients
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup coconut oil
- 2 tablespoons plain greek yogurt
- 1 large egg
- ¾ cup + 1 tablespoon gluten-free all-purpose flour or regular flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup shredded zucchini (Do not pack)
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine the coconut sugar, maple syrup, and coconut oil. Stir until emulsified.
- Add the greek yogurt and the egg and stir until incorporated.
- Add the flour, baking soda, and baking powder to the batter and stir until a batter forms.
- Stir in the shredded zucchini until evenly dispersed throughout the batter. Add the chocolate chips and stir to combine.
- Spray a muffin tin with nonstick cooking spray. Scoop the batter into 7 of the muffin cavities.
- Bake for 25 minutes. Let the muffins cool some then enjoy warm!
Video
Nutrition
Calories: 332kcalCarbohydrates: 47gProtein: 6gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 28mgSodium: 175mgPotassium: 183mgFiber: 4gSugar: 20gVitamin A: 72IUVitamin C: 3mgCalcium: 111mgIron: 1mg
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