Zucchini Muffins

Instructions

1. Prepare the oven and muffin tin
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray. Set aside.
2. Mix the dry ingredients
   In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
3. Prepare the wet ingredients
   In a separate medium bowl, beat the eggs lightly. Add the sugar, oil, Greek yogurt, and vanilla extract. Whisk until smooth and well combined.
4. Combine wet and dry mixtures
   Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula just until combined - do not overmix. The batter will be thick.
5. Add zucchini and nuts
   Fold in the grated zucchini (make sure excess moisture has been squeezed out) and chopped walnuts (if using) until evenly distributed throughout the batter.
6. Fill the muffin cups
   Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake the muffins
   Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
8. Cool and serve
   Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.