Zucchini Chai Muffins

Zucchini Chai Muffins

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes
  • Total Time: 30-32 minutes
  • Yield: 12 muffins 1x

These healthy whole grain zucchini chai muffins are refined sugar free. Sweetened with maple syrup, they are spiced with cinnamon, ginger, cardamom and more.


2 cups whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

11/2 teaspoons cinnamon

1 teaspoon ginger

1/4 teaspoon cardamom

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/3 cup melted coconut oil

1/2 cup maple syrup

2 large eggs

1 teaspoon vanilla extract

1/2 cup Greek yogurt

11/2 cups grated zucchini, (about 2 zucchinis), excess water squeezed out


Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.

In a large bowl stir together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves and salt.

In a medium bowl, whisk the coconut oil, maple syrup, eggs, and vanilla extract until fully combined.

Fold the wet ingredients into the dry ingredients. When they are almost combined, fold in the Greek yogurt and zucchini. Spoon the batter into the muffin cups.

Bake 20-22 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.

Cool on a wire rack.

Store in an airtight container.


Muffins can be frozen in an airtight container up to 1 month. Thaw at room temperature.