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Zucchini Bread Muffins

Prep 25 min
Total 60 min
Servings 12

These muffins have it all--flaxseed, zucchini and whole wheat flour for your health, and yogurt replaces over half the oil for your waistline. How can you resist? MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

cup Gold Medal™ white whole wheat flour

tablespoons flaxseed, ground

3/4

cup old-fashioned oats

1 1/2

teaspoons ground cinnamon

teaspoon baking powder

teaspoon baking soda

1/4

teaspoon salt

tablespoons olive oil

1/4

cup low-fat vanilla or plain yogurt

3/4

cup packed brown sugar

teaspoon vanilla

egg

1 1/2

cups finely grated unpeeled zucchini

Steps

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1

Heat oven to 350° F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper baking cups with cooking spray.
2

In small bowl, mix flour, flaxseed, oats, cinnamon, baking powder, baking soda and salt with whisk.
3

In large bowl, beat oil, yogurt and brown sugar with whisk; beat in vanilla and egg. Add dry ingredients; stir to combine. Add zucchini; stir until just combined. Divide among muffin cups (cups will be full).
4

Bake 25 to 30 minutes or until toothpick inserted into center of muffin comes out clean.
5

Cool in pan 5 minutes; remove cups from pan to cool completely.

Expert Tips

Mini chocolate chips make a great addition for a chocolaty twist!
Spraying the paper baking cups helps muffins release from their liners for neater noshing when you're on the go.