Zucchini Muffins
Ingredients
-
1
medium
zucchini
-
⅓
cup
canola oil
-
⅔
cup
nonfat plain Greek yogurt
-
½
cup
pure maple syrup
-
2
tablespoons
packed light or dark brown sugar
-
2
large
eggs
-
2
teaspoons
pure vanilla extract
-
1 ¾
cups
white whole wheat flour
-
2 ½
teaspoons
baking powder
-
1 ½
teaspoons
ground cinnamon
-
¼
teaspoon
kosher salt
Instructions
- Grate the zucchini and squeeze out excess moisture.
- In a large bowl, whisk together the wet ingredients.
- In a separate bowl, whisk together the dry ingredients.
- Combine the wet and dry ingredients, stirring until just blended, and let the batter rest for 30 minutes.
- Preheat the oven to 425°F and prepare a muffin tin with liners or spray.
- Scoop the batter into the muffin cups and bake for 5 minutes at 425°F.
- Reduce the temperature to 350°F and bake for an additional 15 to 18 minutes.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
180
Total fat
7g
Total carbohydrates
25g
Total protein
5g
Sodium
20mg
Cholesterol
28mg
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