Ingredients
Scale
- ¾ cup (75g) instant oats (gluten-free if necessary)
- ½ cup (120g) plain nonfat Greek yogurt
- 1 cup + 1 tbsp (255mL) nonfat milk, divided
- 2 cups (240g) white whole wheat flour or gluten-free flour
- 1 tbsp (6g) ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 2 tsp vanilla extract
- 1 ½ tsp liquid stevia
- 2 ¼ cups (203g) freshly grated zucchini, thoroughly patted dry
Instructions
- Preheat the oven to 350°F, and coat 13 muffin cups with nonstick cooking spray.
- In a medium bowl, stir together the oats, Greek yogurt, and 5 tablespoons of milk.
- In a second bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt.
- In a third bowl, whisk together the butter or coconut oil, egg whites, vanilla, and liquid stevia.
- Add in the oat mixture, stirring until no lumps remain.
- Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated.
- Gently fold in the zucchini.
- Divide the batter between the prepared muffin cups.
- Bake at 350°F for 30-33 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use gluten-free oats and flour if needed.
- Adjust stevia to taste if preferred.
- Pat zucchini dry to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 2mg