38 minutes
10-15
intermediateSneaking veggies into your treats is the easiest way to get your daily dose of vitamins! Check out this recipe by The Dinner Mom to make it yourself.
Ingredients
- 2 large zucchini to yield 2 cups of shreds
- 1 1/2 cups whole wheat pastry flour
- 2/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 eggs lightly beaten
- 5.3 ounces Greek Yogurt 1 container
- 2 Tablespoons milk
- 1 cup fresh Wish Farms blueberries
Directions
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Preheat oven to 350 degrees F.
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Shred the zucchini using the large holes of a grater.
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Spread zucchini shreds out on a towel and top with another towel. Gently press down to remove excess liquid. Measure out 2 cups of shreds and set aside.
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Combine flours, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
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Stir eggs, yogurt, vanilla extract and milk into the dry mix.
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Add the zucchini shreds and stir to combine.
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Fold in blueberries.
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Fill muffins tins lined with paper liners or coated with cooking spray about 2/3 full. (If using paper liners, give them a spritz too!)
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Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
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Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.
