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Zucchini Bread Muffins
Zucchini Bread Muffins
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Prep Time:
25 minutes
Total Time:
1 hour
Nutrient-packed muffins with flaxseed, zucchini, and whole wheat flour, plus yogurt for a lighter option. Irresistible!
Ingredients:
  • 1 cup Gold Medal™ white whole wheat flour
  • 2 tablespoons flaxseed, ground
  • 3/4 cup old-fashioned oats
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 cup low-fat vanilla or plain yogurt
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/2 cups finely grated unpeeled zucchini
Instructions:
  • Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners and lightly coat them with cooking spray.
  • Combine flour, flaxseed, oats, cinnamon, baking powder, baking soda, and salt in a small bowl, whisk together until well mixed.
  • In a spacious bowl, whisk together oil, yogurt, and brown sugar until smooth, then mix in vanilla and egg. Add the dry ingredients and stir until well combined. Gently fold in the zucchini until just incorporated. Spoon the batter into muffin cups, filling them all the way to the top.
  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
  • Allow to cool in the pan for 5 minutes; then remove the cups from the pan to cool completely.

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