Zucchini Oat Greek Yogurt Muffins

Step 1

Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.

Step 2

In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Set aside.

Step 3

In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, and vanilla, mixing until well combined. Fold in the shredded zucchini.

Step 4

Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chocolate chips, if using.

Step 5

Divide the batter evenly among the 12 muffin cups, filling them almost to the top.

Step 6

Bake for 18-20 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.