Ingredient List
- 2/3 cup brown sugar
- 1 3/4 cups whole wheat flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp sea salt
- 1/2 cup greek yogurt
- 1/3 cup melted coconut oil
- 1/4 cup almond milk
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups grated zucchini
- 1/2 cup chocolate chips
| Preparation Time | 15-20 minutes |
| Cooking Time | 21-22 minutes |
| Total Time | 36-42 minutes |
| Level of Difficulty | Easy |
Step-by-Step Instructions
- Preheat oven to 425°F and grease a 12-cup muffin tin.
- In a large bowl, mix together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Whisk yogurt, oil, milk, vanilla, and egg in a medium bowl until smooth, then stir in grated zucchini.
- Pour wet mixture into dry ingredients and stir with a wooden spoon just until combined. Fold in chocolate chips and walnuts. Batter will be thick.
- Divide batter evenly among muffin cups. Optional: top each muffin with ¼ teaspoon sugar and additional chocolate chips.
- Bake at 425°F for 8 minutes, then reduce temperature to 350°F and bake 13-14 minutes more until a knife inserted comes out clean.
- Cool muffins in tin for 15 minutes, then transfer to wire rack to cool completely.
