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Whole Wheat Zucchini Muffins with Greek Yogurt

Andrea Meyers
  • 100 minutes
  • Serves 12

INGREDIENTS

1 1/2 cups

Zucchini

2

Eggs, large

1/2 cup

All-purpose flour, unbleached

1 1/2 tsp

Baking powder

1/2 tsp

Baking soda

1

Cinnamon sugar

1 cup

Granulated sugar

1/4 tsp

Nutmeg, ground

1 tsp

Salt

1 tsp

Vanilla extract

2 cups

Whole-wheat flour, white

4 tbsp

Butter, unsalted

1 cup

Greek yogurt, lowfat