Zucchini Yogurt Muffins
These soft and moist zucchini yogurt muffins are made with Greek yogurt, shredded zucchini, and lightly sweetened with maple syrup. Add blueberries or mini chocolate chips for an easy toddler breakfast, snack, or lunchbox addition.
Equipment
- box grater
Ingredients
- 1 cup finely shredded zucchini lightly squeezed
- ¾ cup plain Greek yogurt dairy-free if needed
- 2 large eggs
- ¼ cup maple syrup or sub with mashed banana
- ¼ cup avocado oil or melted butter
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour or oat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mini chocolate chips or blueberries optional
Instructions
- Preheat the oven to 350°F. Grease a 24-cup mini muffin pan or line it with mini muffin liners.
- Place the finely shredded zucchini in a clean kitchen towel or between paper towels. Gently squeeze out some of the excess moisture. The zucchini should still feel slightly damp.
- In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Then mix in the Greek yogurt, eggs, maple syrup, avocado oil, and vanilla extract until smooth. Stir in the shredded zucchini. Gently fold in the mini chocolate chips (and ¼-1/3 cup cocoa powder for chocolate) or blueberries, if using.
- Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
- Bake for 12-15 minutes, or until the centers are set and a toothpick inserted into a muffin comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack.
Notes
- Measure the zucchini after shredding and lightly squeezing it.
- Don’t wring the zucchini completely dry. A little remaining moisture helps keep the muffins soft.
- All-purpose flour produces the lightest texture. Oat flour creates a softer and slightly denser muffin. If using oat flour, let the batter rest for 5 minutes before filling the muffin pan.
- Add frozen blueberries directly to the batter without thawing.
- For a no-added-sugar version, replace the maple syrup with ¼ cup mashed ripe banana or unsweetened applesauce. The muffins will be less sweet and slightly softer.
- Honey can replace the maple syrup for children older than 12 months. Never serve honey to babies younger than 12 months.
- Allow the muffins to cool completely before storing. Keep them at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
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