Healthy Zucchini Muffins with Yogurt

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Healthy Zucchini Muffins with Yogurt Ingredients

• 1 large zucchini to yield 1 cup of shreds • 3/4 cup white whole wheat flour whole wheat pastry flour, or a blend of whole wheat (½ cup) and unbleached all-purpose flour (¼ cup) • 4 Tablespoons Stevia Blend

• 2 Tablespoons 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 Optional: raisins, dried cranberries, walnuts, or chocolate chips.

Instructions

1.Preheat oven to 350 °F.

2. Shred the zucchini using the large holes of a grater or a food processor.

3. Spread zucchini shreds out on a dish towel covered with paper towels. Roll up the dish towel and twist or press to remove excess liquid. Measure out 1 cup of shreds and set aside.

4. Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl.

5. Stir egg and yogurt into the dry mix. The batter will be stiff.

6. Add the zucchini shreds and stir to combine. As the zucchini is incorporated, the batter will become softer but still will be thick.

7. Fold in optional mix-ins.

8. Fill muffin tin wells coated with cooking spray about ⅔ full. (If using paper liners, liberally spritz them too!)

9. Bake for 20-25 minutes or until the muffins are firm and lightly browned on the top.

10. Allow muffins to cool for 5 minutes, and then remove to a wire rack to cool further. #zucchini #zucchinimuffins #healthyzucchinimuffins #fyp #gardening #foodie #cookingathometiktoktv #foodtiktok #growyourownfood #baking #homebakedgoods