Ingredients:

  • 1.5 cups (190g) multigrain flour blend
  • 0.5 cup (60g) rolled oats
  • 2 tbsp (14g) ground flaxseed
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (3g) sea salt
  • 0.5 cup (120g) plain Greek yogurt
  • 0.5 cup (115g) maple syrup
  • 1 large (50g) egg
  • 0.25 cup (60ml) coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (220g) grated zucchini
  • 0.25 cup (30g) chopped walnuts

Instructions:

  1. Preheat the oven to 425°F (218°C). Grease a 12-cup muffin tin or line with parchment paper liners.
  2. In a large mixing bowl, whisk together the multigrain flour, rolled oats, ground flaxseed, baking soda, baking powder, cinnamon, and sea salt until well combined and clump-free.
  3. In a separate small bowl, whisk the Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla extract until the mixture is smooth.
  4. Pour the wet ingredients into the dry base. Using a silicone spatula, fold gently until just combined, ensuring no streaks of dry flour remain while leaving the batter slightly lumpy.
  5. Gently fold in the grated zucchini and chopped walnuts.
  6. Divide the batter evenly among the muffin cups and bake for 22 minutes or until a toothpick inserted into the center comes out clean.