This zucchini muffin recipe can easily pass for cupcakes and is the perfect way to sneak in a serving of veggies (or two). Keep reading to learn how to make these little bites of - healthy - heaven.
Preheat the oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray or line with liners.
In a large mixing bowl, combine the wet ingredients. Stir to combine.
In a separate mixing bowl, whisk together the dry ingredients.
Add the dry ingredients into the wet mixture, and stir until smooth. The batter will resemble a cake-like batter consistency.
Add the shredded zucchini, and fold into the mixture.
Divide batter into prepared tin (I use an ice cream scoop) and bake for 20 minutes, or until tops spring back to the touch or a toothpick inserted in the middle comes out clean.
Remove from the oven and let cool completely.
While muffins are baking, prepare the frosting. Stir together the Greek yogurt, pure maple syrup, and vanilla extract.
Once the muffins are cooled, spread the frosting over the top of the muffins.
To store, refrigerate in a glass airtight container for up to 4 days.