Sweet Zucchini Muffins With Greek Yogurt Frosting
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.
Ingredients
Wet Ingredients
- 1/3 cup coconut oil, melted and cooled (plus more for greasing pan)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 zucchini (10 ounces, 1 1/2 cups), coarsley grated
For the frosting
- 2 cups full-fat plain Greek yogurt
- 4 tbsp maple syrup
- 2 tsp pure vanilla extract
Instructions
-
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.