Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 0.5 cup rolled oats
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 1 cup finely grated zucchini, squeezed dry
  • 2 large eggs
  • 0.5 cup pure maple syrup
  • 0.5 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 2 tbsp melted coconut oil

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grate the zucchini on the fine side of the grater, then wrap it in a kitchen towel and squeeze firmly until no more liquid drips out.
  3. Whisk the whole wheat pastry flour, rolled oats, baking soda, cinnamon, and salt in a large bowl.
  4. Beat the eggs, maple syrup, Greek yogurt, vanilla extract, and melted coconut oil in a medium bowl until the mixture is smooth.
  5. Fold the squeezed zucchini into the wet mixture using a spatula.
  6. Gently stir the dry ingredients into the wet batter. Stop as soon as the flour streaks disappear Note: overmixing makes the Zucchini Muffins tough.
  7. Divide the batter evenly among 12 lined muffin cups.
  8. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes.
  10. Transfer them to a wire rack to finish cooling.