Zucchini Muffins Get a Makeover
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Healthy Zucchini Muffins

These tasty zucchini muffins got a makeover by swapping out some ingredients, like Greek yogurt for oil. You'd never know and now you can have two!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 muffins
Calories 132kcal
Author Marjory Pilley

Ingredients

  • 1 large zucchini to yield 1 cup of shreds
  • 1/4 cup whole wheat flour
  • 1/2 cup unbleached all purpose flour
  • 1/4 cup Stevia sugar blend or 1/3 cup sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 egg beaten
  • 1/4 cup non-fat Greek yogurt
  • 1/4 cup dried cranberries or raisins

Instructions

  • Preheat oven to 350 degrees F.
  • Shred the zucchini using the large holes of a grater.
  • Spread zucchini shreds out on a towel and top with another towel. Gently press down to remove excess liquid. Measure out 1 cup of shreds and set aside.
  • Combine flours, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
  • Stir egg and yogurt into the dry mix. The batter will be stiff.
  • Add the zucchini shreds and stir to combine. As the zucchini is incorporated the batter will become softer, but will still be on the thick side.
  • Fold in cranberries or raisins.
  • Fill muffins tins lined with paper liners or coated with cooking spray about 2/3 full. (If using paper liners, give them a spritz too!)
  • Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
  • Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.

Notes

Note: 3/4 cup of whole wheat pastry flour can be used instead of the blend of unbleached flour and whole wheat flour.

Nutrition

Calories: 132kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Cholesterol: 27mg | Sodium: 158mg | Potassium: 121mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1.6% | Vitamin C: 4.5% | Calcium: 2.5% | Iron: 4.8%