Healthy Zucchini Muffins (made with Olive Oil and Whole Grains)
- 1/2 cup extra-virgin olive oil
- 1/2 cup honey or maple syrup, or a combination
- 2 eggs
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1.5 cups whole wheat flour
- 1 cup old fashioned oats
- 4 cups grated zucchini from about 3 medium zucchini
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners or grease liberally with olive oil.
Add olive oil (1/2 cup), honey (1/2 cup), eggs (2), and Greek yogurt (1/2 cup) to the bottom of a large mixing bowl. Whisk vigorously by hand or use an electric mixer to mix very well until completely smooth.
Add the vanilla (1 teaspoon), ground cinnamon (1 teaspoon), ground nutmeg (1/4 teaspoon), baking powder (1 teaspoon), baking soda (1 teaspoon), and kosher salt (1/2 teaspoon) to the bowl. Mix again until all ingredients are well incorporated.
Add the whole wheat flour (1.5 cups) to the bowl and mix using a wooden spoon just until there is no dry flour left.
Fold the grated zucchini (4 cups) and old fashioned oats (1 cup) into the mixture.
Fill the prepared muffin pan cups evenly with the mixture. I like using a large disher scoop for this.
Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center of the muffins comes out clean.
For best results, allow to cool for at least 10 minutes before removing from pan.