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  • Zucchini Yogurt Muffins

    1 vote
    Zucchini Yogurt Muffins
    Prep: 15 min Cook: 28 min Servings: 16
    by Beth Roan
    118 recipes
    >
    I had yogurt and zucchini expiring in a couple of days, hence these were born. :) They are perfect to throw in the freezer and heat up as you need them.

    Ingredients

    • 1 cup zucchini, pureed
    • 6 oz light yogurt, vanilla
    • 2/3 cup unsalted butter, melted
    • 1 1/3 cup sugar
    • 1/4 cup dark brown sugar
    • 2 eggs, beaten
    • 2 teaspoons vanilla
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 1/2 cups flour
    • 1 1/2 cups whole wheat flour
    • 2 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • 1 cup walnuts
    • Pinch salt

    Directions

    1. Preheat the oven to 350°F. Place baking liners in a muffin pan and spray lightly with non-stick cooking spray.
    2. In a large bowl combine sugars, eggs and vanilla. Stir in the zucchini, yogurt and butter. In a separate bowl, mix flours, baking soda, baking powder, nutmeg and cinnamon. Stir the dry ingredients into the zucchini mixture. Stir in walnuts.
    3. Divide the batter equally among the cups. Bake for 25-28 minutes, or until a toothpick inserted in the middle comes out clean.

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