Greek yogurt and zucchini oat muffins

Need a grab and go nutritious breakfast or snack? These muffins are packed with vitamins, protein and fiber, can be made in a batch and frozen, and are delicious so you’ll not face a battle with the tiny humans! The Greek yogurts packs them with protein, I add flaxseed for fiber and zucchini.. need I explain? They do take a little work but make enough and they can last you a couple of weeks (unless you have teenagers!)

What you’ll need:

1 cup whole wheat flour

1 cup oats

1/2 tsp cinnamon

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 large egg

1 cup plain Greek yogurt

1/4 cup honey

1/3 cup brown sugar

2 tsp vanilla extract

1 cup shredded zucchini

1/3 cup flaxseed

What to do:

Preheat oven to 350. Spray muffin tin with cooking spray.
In a large bowl, mix flour, oats, flaxseed, salt, baking powder, baking soda and cinnamon.
In a separate bowl, beat the egg until frothy

Whisk in the yogurt, honey, sugar and vanilla until combined. Fold in the zucchini (after squeezing out some of the moisture).
Add the wet mixture to the dry mixture, combine

Add optional fillings - choc chips, raisins, cranberries, nuts…

Divide the batter evenly into your muffin tin, filling almost to the top. My mixture got 12.

Bake for 20 minutes or until cooked through.
Yum!