Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup light brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 1/4 cup plain low-fat Greek yogurt (or applesauce)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, moisture lightly squeezed
- 1/2 cup grated apple
- 1/3 cup shredded unsweetened coconut (optional)
- 1/3 cup golden raisins or chopped dates
- 1/3 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 2 tablespoons ground flaxseed or wheat germ (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a medium bowl, whisk eggs, sugars, melted butter, yogurt, and vanilla until smooth.
- Fold wet mixture into dry ingredients just until combined. Do not overmix.
- Gently fold in zucchini, apple, coconut, raisins, pineapple, nuts, and flaxseed (if using).
- Divide batter evenly into muffin cups, filling almost to the top.
- Bake for 10 minutes, then reduce oven to 325°F (165°C) and bake another 10–15 minutes, until a toothpick comes out clean or with moist crumbs.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter to keep muffins tender.
- You can freeze these muffins for up to 3 months.
- Swap nuts or dried fruit to suit your taste or allergies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 12g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
