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Cinnamon Zucchini Muffins

Too few ratings

Mylie

Community Member

“You can freeze these for 30 minutes to overnight if you don't have time to bake them right away. Enjoy!”

Difficulty

Medium 👍
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Pieces:-16+
2¼ cups whole wheat pastry flour
½ cup brown sugar
¼ cup white sugar
2 tsp baking powder
¾ tsp baking soda
½ tsp salt
1½ tsp cinnamon
⅔ cup plain yogurt
4 tbsp butter (melted)
egg
2 cups Zucchini
2 tbsp cinnamon sugar

Utensils

  • muffin tin
  • oven
  • cooling rack
  • Step 1/5

    • muffin tin

    Grease muffin tins.

  • Step 2/5

    • 2¼ cups whole wheat pastry flour
    • ½ cup brown sugar
    • ¼ cup white sugar
    • 2 tsp baking powder
    • ¾ tsp baking soda
    • ½ tsp salt
    • 1½ tsp cinnamon

    In a mixing bowl, stir together the listed ingredients.

  • Step 3/5

    • ⅔ cup plain yogurt
    • 4 tbsp butter (melted)
    • egg
    • 2 cups Zucchini

    In a small mixing bowl, mix the listed ingredients. Add the ingredients to the dry mix, along with the zucchini and stir until combined.

  • Step 4/5

    • 2 tbsp cinnamon sugar

    Spoon the batter into the muffin tins, and sprinkle with sugar if desired. Preheat the oven to 375F.

  • Step 5/5

    • oven
    • cooling rack

    Bake for 20 minutes. Transfer the muffins to a rack and let them cool.

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