Zucchini Bread Muffins

Name: Zucchini Bread Muffins
Prep time: 25 min
Total time: 1 h
Yield: 12
Ingredients: 1 cup Gold Medal™ white whole wheat flour; 2 tablespoons flaxseed, ground; 3/4 cup old-fashioned oats; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons olive oil; 1/4 cup low-fat vanilla or plain yogurt; 3/4 cup packed brown sugar; 1 teaspoon vanilla; 1 egg; 1 1/2 cups finely grated unpeeled zucchini

1 Ratings

1 Reviews

Kitchen Tested

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?

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

1 cup Gold Medal™ white whole wheat flour
2 tablespoons flaxseed, ground
3/4 cup old-fashioned oats
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons olive oil
1/4 cup low-fat vanilla or plain yogurt
3/4 cup packed brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups finely grated unpeeled zucchini

Steps

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.

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.