Ingredients

The following ingredients have 12 Servings
  • 1/3 cup coconut oil, (melted and cooled (plus more for greasing pan))
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 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)
  • 2 cups full-fat plain Greek yogurt
  • 4 tbsp maple syrup
  • 2 tsp pure vanilla extract

Instruction

  • 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.