Description
These moist Greek Yogurt Zucchini Muffins are a healthy and delicious treat. They are easy to make and can be customized with your favorite mix-ins.
Ingredients
Scale
- 1 large zucchini (1 cup shredded)
- ¾ cup white whole wheat flour
- 4 Tablespoons Stevia Blend
- 2 Tablespoons sugar
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 egg, beaten
- ¼ cup non-fat Greek yogurt
- ¼ cup Optional: raisins, dried cranberries, walnuts, or chocolate chips
Instructions
- Preheat oven to 350 °F.
- Shred zucchini, remove excess liquid, and measure 1 cup.
- Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl.
- Stir egg and yogurt into the dry mix.
- Add zucchini shreds and stir to combine.
- Fold in optional mix-ins.
- Fill muffin tin wells about ⅔ full.
- Bake for 20-25 minutes until firm and lightly browned.
- Cool for 5 minutes, then remove to a wire rack to cool further.
Notes
- Sweetener: Adjust sweeteners to taste.
- Storage: Store muffins in an airtight container for 3-4 days.
- Freezer: Wrap muffins individually and store for about 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 85kcal
- Sugar: 5g
- Sodium: 158mg
- Fat: 1g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.5g
- Trans Fat: 0.003g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 28mg