My kids love it when I make a fresh batch of homemade muffins for their breakfast or snack. Most of the time I make them Applesauce Muffins, but lately I’ve been using up my frozen shredded zucchini from last year’s garden and making these delicious Greek Yogurt Zucchini Muffins. It’s a great way to get my kids to eat zucchini without them even knowing it.
If you’re in a chocolate kind of mood, then you may also want to check out my Double Chocolate Zucchini Bread recipe which is seriously amazing. Enjoy the recipe friends!
How to Make Greek Yogurt Zucchini Muffins:
makes 12 muffins
Preheat oven to 350 and grease muffin tin.
In medium mixing bowl, combine oil, sugar, egg, yogurt and vanilla. Mix in shredded zucchini.
In separate mixing bowl combine flour, baking powder, baking soda, salt and cinnamon.
Add dry ingredients to wet ingredients and mix until just combined.
Pour batter into greased muffin tin and bake for 20-22 minutes or until toothpick comes out clean.
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Greek Yogurt Zucchini Muffins
Ingredients
- 1/3 cup oil
- 1/2 cup sugar
- 1 egg
- 1/2 cup Greek vanilla yogurt
- 1 1/2 tsp vanilla
- 1 1/4 cups shredded zucchini squeeze out excess moisture
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 and grease muffin tin.
- In medium mixing bowl, combine oil, sugar, egg, yogurt and vanilla.
- Mix in shredded zucchini.
- In separate mixing bowl combine flour, baking powder, baking soda, salt and cinnamon.
- Add dry ingredients to wet ingredients and mix until just combined.
- Pour batter into greased muffin tin and bake for 20-22 minutes or until toothpick comes out clean.
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