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Greek Yogurt Zucchini Muffins

April 17, 2017 by Missy Rakes 1 Comment

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See how to make these delicous greek yougurt zucchini muffins on gracefullittlehoneybee.com

  My kids love it when I make a fresh batch of homemade muffins for their breakfast or snack. Most of the time I make them Applesauce Muffins, but lately I’ve been using up my frozen shredded zucchini from last year’s garden and making these delicious Greek Yogurt Zucchini Muffins. It’s a great way to get my kids to eat zucchini without them even knowing it.

  If you’re in a chocolate kind of mood, then you may also want to check out my Double Chocolate Zucchini Bread recipe which is seriously amazing. Enjoy the recipe friends!

 

How to Make Greek Yogurt Zucchini Muffins:

makes 12 muffins

Preheat oven to 350 and grease muffin tin.

In medium mixing bowl, combine oil, sugar, egg, yogurt and vanilla. Mix in shredded zucchini.

In separate mixing bowl combine flour, baking powder, baking soda, salt and cinnamon.

Add dry ingredients to wet ingredients and mix until just combined.

Pour batter into greased muffin tin and bake for 20-22 minutes or until toothpick comes out clean.

 

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Print Recipe

Greek Yogurt Zucchini Muffins

Easy and delicous greek yougurt zucchini muffins
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Bread
Cuisine: American
Keyword: Greek Yogurt Zucchini Muffins
Servings: 12 muffins
Calories: 161kcal

Ingredients

  • 1/3 cup oil
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup Greek vanilla yogurt
  • 1 1/2 tsp vanilla
  • 1 1/4 cups shredded zucchini squeeze out excess moisture
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon

Instructions

  • Preheat oven to 350 and grease muffin tin.
  • In medium mixing bowl, combine oil, sugar, egg, yogurt and vanilla.
  • Mix in shredded zucchini.
  • In separate mixing bowl combine flour, baking powder, baking soda, salt and cinnamon.
  • Add dry ingredients to wet ingredients and mix until just combined.
  • Pour batter into greased muffin tin and bake for 20-22 minutes or until toothpick comes out clean.

Nutrition

Calories: 161kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 159mg | Potassium: 85mg | Fiber: 1g | Sugar: 10g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

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Filed Under: Breads, Breakfasts, Easy Recipes, Recipes, Snacks

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  1. jenna says

    July 13, 2017 at 7:54 am

    Have you tried to make these with half whole wheat flour?
    Reply

Welcome, I'm Missy and I'd love to help you cook from scratch, save money and live a more simple and abundant life. Click the buttons below to follow along on social media and get to know me better. Have a lovely day!

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