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0 from 12 votes

Zucchini Muffins

Delicious, tender and healthy zucchini muffins made with yogurt and spelt flour. (You can substitute whole wheat or whole grain flour if you wish) Optional add in's include finely diced apple or chocolate chips. Happy snacking!

Prep Time
10 mins
Cook Time
10 mins
Servings: 18 Muffins
Course: Snacks , Baked Goods
Cuisine: Canadian

Ingredients

  • 1 c spelt flour
  • 1.5 c all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ tsp each, Cinnamon and Nutmeg
  • 2 c Zucchini, shredded and moisture gently squeezed out.
  • 1 c brown sugar
  • 3 eggs
  • 1 c plain low fat yogurt
  • ¼ c vegetable oil Olive Oil works just as well
  • 1 teaspoon vanilla extract
  • *Optional ½ c chocolate chips or 1 c finely diced apple

Instructions

    Cup of Yum
  1. Preheat oven to 375'F and line muffin tins with 18 large or 24 small muffin liners.
  2. Mix first 6 ingredients (the dry ingredients) well.
  3. In a separate bowl, mix remaining 6 ingredients (the wet ingredients) and then combine with dry, mixing gently until incorporated. Stir optional ingredients if using and spoon equally into muffin liners.
  4. Bake at 375'F 25-30 minutes or until toothpick inserted comes out clean. Cool 5 minutes in the tin and then remove to cooling racks.