Is there anything better than a kitchen just oozing with the aroma of freshly baked muffins? The kind that’s packed with warming spices like cinnamon and nutmeg? I’m tickled just thinking about it! We’re mastering zucchini recipes with my epic blueberry zucchini muffins or chocolate zucchini muffins, but sometimes you want the classic. Don’t think we’re not bejeweling these with oodles of chocolate chips, though. I’d never not!
Ingredients
As a dietitian, I love that these are made with healthier ingredients like whole grain flour, high-protein Greek yogurt, and unrefined sugar!
White whole wheat flour (or whole wheat pastry flour): Because it’s so fluffy! You could also use all purpose flour or a 1:1 gluten-free all purpose flour, if you fancy. Coconut sugar: We’re using ⅔ cup since there’s no banana or anything else to sweeten the muffins. You could also use brown sugar. They’re still not overly sweet, even with the chocolate chips! Baking powder: A full tablespoon for plenty of rise. Spices: You know I like it spicy! We’ve got two teaspoons of cinnamon and ¼ teaspoon nutmeg for splendid flavor. Yogurt: I love the tang and moisture that yogurt lends here. Any plain or vanilla yogurt, dairy or dairy-free, Greek or plain, works. Try 2% fat or whole milk yogurt for a richer muffin. Zucchini: Freshly grated zucchini without the water squeezed out for extra moisture. Non-dairy milk: I used unsweetened vanilla almond milk, but any milk (cow’s, soy, etc) will do to help loosen up the batter a bit. Oil: I used avocado oil for neutral flavor, but melted coconut will work as well.
See recipe card for full ingredient quantities.
Substitutions and dietary modifications
Vegan: Use non-dairy milk, non-dairy yogurt, and a flax egg. Gluten free: Try my gluten free zucchini muffins! I haven’t tried this muffin recipe with gluten-free flour, but I’d suggest an all purpose gluten free baking flour that has built in leavening agents and xanthan gum to combat the denseness. Do NOT sub coconut, oat or almond flour here! The recipe won’t work. Chocolate chips: Feel free to sub blueberries and/or chopped walnuts.
How to make
This is your typical muffin batter where you mix wet and dry separately and then combine. So simple!
How to grate zucchini
This recipe calls for 1 ½ cups of zucchini and we are not squeezing the water out like a lot of recipes call for. We’re actually relying on their natural moisture. A small zucchini will get you closer to a cup, so I recommend a medium one. Just think how many paper towels we’re saving!
Storage tips
Store muffins in an air-tight container at room temperature for up to 3 days.
Can you freeze muffins?
Yes, indeed! Simply freeze cooled muffins in an even layer on a baking sheet. Once frozen, transfer them to a freezer baggie and squeeze all the air out. They’ll keep for 3 months.
My go-to muffin tools
Below are some of my go-to supplies for the best muffins every time.
This sturdy USA made muffin tin is my favorite. This one is fab if you want a lid for transporting. These silicone baking cups are a LIFE SAVOR. They make clean up a breeze. No more scrubbing the muffin tin! These cooling racks are a must. I use them for everything! Muffin scoop! For perfect portioning, every time. Genius two-sided measuring spoons that stay together in the drawer and take up less space.
If you make this recipe and love it, please come back and leave a star rating and/or comment letting me know! Your feedback is super helpful for me as well as other readers. TO MAKE VEGAN: Use non-dairy yogurt and milk and a flax egg. TO MAKE GLUTEN-FREE: Use an all-purpose gluten-free flour. I have not tested this recipe with almond flour. Coconut flour will not work.
