Peanut Zucchini Muffins

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 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 for 5 minutes, and then transfer to a wire rack and cool completely.

Banner Image:

Peanut-Zucchini-Muffins.png

Grain:

Wheat [1]

Ingredients:

2 large eggs

1 (6 oz.) container fat free plain Greek yogurt

¾ cup sugar

6 tablespoons peanut oil

1 teaspoon vanilla extract

1 medium zucchini (12 oz.), trimmed and shredded

2 ¼ cups whole white wheat ﬂour

¾ cup light peanut ﬂour

2 teaspoons baking powder

1 ½ teaspoons ground cinnamon

½ teaspoon ground allspice

¼ teaspoon baking soda

¼ teaspoon salt

½ cup golden raisins

Active time:

20 minutes

Yield:

12 Servings

Nutrition:

Calories: 258, Protein: 7g, Carbohydrates: 37g, Fiber: 2g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 31mg, Sodium: 176mg

Author:

Recipe and photo courtesy of The Peanut Institute [2].

Diet:

Vegetarian & Vegan Diet

Recipe tags:

Affordable

Course:

Desserts

Meal:

Snacks

Dietary choice:

Vegetarian

Rating:

Description:

If you’re looking for a change from standard muﬃn ﬂavors, try this recipe. The muﬃns have a delicious peanut ﬂavor, and make great use of zucchini. Get your vegetables and nuts in every bite!