Ingredients
2 large eggs
½ cup plain or Greek yogurt
½ cup honey or maple syrup
¼ cup olive oil
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
2 cups oat flour
2 cups shredded zucchini (packed, not squeezed)
½ cup dark chocolate chips
Instructions
Step 1
Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
Step 2
In a large bowl, whisk together eggs, yogurt, honey or maple syrup, olive oil, and vanilla until smooth.
Step 3
Stir in oat flour, cinnamon, baking powder, and salt until just combined.
Step 4
Fold in shredded zucchini and chocolate chips gently, without overmixing.
Step 5
Divide the batter evenly among the muffin cups, filling each nearly to the top.
Step 6
Bake for 23–25 minutes, until muffins are golden and a toothpick inserted in the center comes out clean.
Let cool slightly before serving.
Notes
Store muffins in an airtight container for 2–3 days at room temperature or freeze up to 2 months.
For dairy-free muffins, substitute coconut yogurt and dairy-free chocolate chips.
Add chopped nuts or seeds for extra crunch.
Great for breakfast, snacks, or dessert!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165 kcal
- Sugar: 12 g
- Fat: 7 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 31 mg