Peanutty Zucchini Muffins
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.
2 each of large eggs
6 oz. of fat free plain Greek yogurt
3/4 cup of sugar
6 tbsp of peanut oil
1 tsp of vanilla extract
3 cups of medium zucchini, 12 ounces, trimmed and shredded
2 1/4 cups of all-purpose flour
3/4 cup of light peanut flour (28%)
1 1/2 tsp of ground cinnamon
1/2 tsp of ground allspice
1/4 tsp of baking soda
1/4 tsp of salt
1/2 cup of golden raisins
- Preheat the oven to 375°F. Line 12 muffin cups with muffin liners.
- 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.
- 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.
Peanut flour is available for purchase online at The American Peanut Shellers Association.
Estimated Nutritional Information