Cinnamon Zucchini Muffins

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Mylie

Mylie

Community member

"You can freeze these for 30 minutes to overnight if you don't have time to bake them right away. Enjoy!"
Difficulty
Medium 👍
Preparation
15 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
¼ cups
whole wheat pastry flour
⅛ cup
brown sugar
⅛ cup
white sugar
¼ tsp
baking powder
⅛ tsp
baking soda
⅛ tsp
salt
¼ tsp
cinnamon
⅛ cup
plain yogurt
½ tbsp
butter (melted)
⅛
egg
¼ cups
Zucchini
¼ tbsp
cinnamon sugar

Utensils

muffin tin, oven, cooling rack

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  • Step 1/5

    • muffin tin

    Grease muffin tins.

  • Step 2/5

    • ¼ cups whole wheat pastry flour
    • ⅛ cup brown sugar
    • ⅛ cup white sugar
    • ¼ tsp baking powder
    • ⅛ tsp baking soda
    • ⅛ tsp salt
    • ¼ tsp cinnamon

    In a mixing bowl, stir together the listed ingredients.

  • Step 3/5

    • ⅛ cup plain yogurt
    • ½ tbsp butter (melted)
    • ⅛ egg
    • ¼ cups Zucchini

    In a small mixing bowl, mix the listed ingredients. Add the ingredients to the dry mix, along with the zucchini and stir until combined.

  • Step 4/5

    • ¼ tbsp cinnamon sugar

    Spoon the batter into the muffin tins, and sprinkle with sugar if desired. Preheat the oven to 375F.

  • Step 5/5

    • oven
    • cooling rack

    Bake for 20 minutes. Transfer the muffins to a rack and let them cool.

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