Zucchini Raisin Muffins

Zucchini muffins sound so healthy, but most of the time I find them so sugar-laden that for me, it cancels out any health benefits of the zucchini.  When Lindsay over at Pinch of Yum posted her Honey and Olive Oil Zucchini Muffins, I knew I wanted to try her version using whole wheat, natural sweeteners, and two whole zucchinis.  It did not disappoint!  The texture was perfect, so soft and moist, and overall it was just a very delicious and wholesome tasting muffin.  The second time I made them I made a few changes and this version is incredible as well.  I slightly increased the whole wheat to white flour ratio, decreased the maple syrup and added golden raisins, and used butter and yogurt instead of olive oil.  Nothing against olive oil, I actually love olive oil breads, but some days I’m just in the mood for butter.  When these muffins are baked, they rise into perfectly dome-shaped beauties with green flecks of zucchini scattered throughout.  These are wonderful warm out of the oven and they also taste good chilled.  This recipe was plenty sweet for me, but if you’d like to add an additional touch of sweetness, serve with a little bit of extra raw honey.

Zucchini Raisin Muffins

• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 mins
• Yield: 16-17 muffins

Ingredients

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons cinnamon
• 3 cups grated zucchini, about 2 medium zucchini
• heaping 1/2 cup raisins
• 2 eggs, lightly beaten
• 2 teaspoons vanilla
• 1/2 cup butter, melted and slightly cooled
• 1/4 cup plain yogurt
• 1/3 cup maple syrup
• 1/3 cup honey

Instructions

1. Preheat oven to 350. Grease or line 16 muffin cups.
2. In a large mixing bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon.
3. In a medium bowl, whisk together the zucchini, raisins, eggs, vanilla, butter, yogurt, maple syrup, and honey.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter among prepared muffin cups.
6. Bake 20-25 minutes, until a toothpick comes out clean. Allow muffins cool in the pan for 10 minutes before transferring them to wire rack to finish cooling.

Notes

adapted from Pinch of Yum

*photo updated 7/2/2017