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
- Preheat oven to 350. Grease or line 16 muffin cups.
- In a large mixing bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon.
- In a medium bowl, whisk together the zucchini, raisins, eggs, vanilla, butter, yogurt, maple syrup, and honey.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide batter among prepared muffin cups.
- 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
Find it online: https://www.gatheranddine.com/zucchini-raisin-muffins/