Peanutty Zucchini Muffins

Aug 24, 2010Baked Goods & Desserts, Breakfast, Recipes

Don’t let on that these delicious muffins are packed with nutrients!

Shred the zucchini with the grating attachment of the food processor or on the largest holes of a box grater.

Peanut flour is available for purchase online at The American Peanut Shellers Association.

Serves 12

2  large eggs
1  (6-ounce) container fat free plain
 Greek yogurt
3/4  cup sugar
6  tablespoons peanut oil
1  teaspoon vanilla extract
1  medium zucchini, 12 ounces, trimmed
 and shredded, 3 cups
2 1/4  cups all-purpose flour
3/4  cup light peanut flour (28%)
2  teaspoons baking powder
1 1/2  teaspoons ground cinnamon
1/2  teaspoon ground allspice
1/4  teaspoon baking soda
1/4  teaspoon salt
1/2  cup golden raisins


  1. Preheat the oven to 375°F. Line 12 muffin cups with muffin liners.
  2. Whisk together the eggs, yogurt, sugar, oil and extract in a large bowl. Stir in the zucchini. Combine the all-purpose flour, peanut flour, baking powder, cinnamon, allspice, baking soda and salt in a separate bowl. Stir the flour mixture into the egg mixture until just moist. Stir in the raisins.
  3. Spoon the batter into the lined muffin cups and bake until a toothpick inserted into the center of each comes out clean, 18-20 minutes. Cool muffins in the pan 5 minutes then transfer to a wire rack and cool completely.

Nutrition Information:

Calories: 258, Protein: 7g,  Carbohydrates: 37g, Fiber: 2g,
Fat: 9g, Saturated Fat: 2g , Cholesterol: 31mg, Sodium: 176 mg