I love creating new muffin recipes! I love it even more when I can pack veggies in them and my kids gobble them up 
That’s the case with these muffins. They are not overly sweet, just the right amount, and very tender -thanks to the Chobani yogurt addition. Okay that’s my intro to this recipe. I hope you enjoy these as much as we do!
Ingredients:
4 eggs, at room temperature
1 c of granulated sugar
3/4 c of Chobani plain non fat yogurt
2 ripe bananas
2 c of all purpose flour, unbleached
1 c of whole wheat flour
1.5 tsp of baking powder
1.5 tsp of baking soda
2 tsp of ground cinnamon
1 tsp of salt
1 medium zucchini, shredded
1/2 c of chopped walnuts
1/2 c of chocolate chips (optional)
Directions:
In your mixing bowl with the paddle attachment, blend eggs, sugar and yogurt. Add bananas and mix well. In a separate bowl, combine flours, baking powder, baking soda, cinnamon & salt. Add to the wet mixture and blend. Stir in the zucchini and nuts until combined.
Pour this into either non stick sprayed muffins pans or into cupcake liners. Baked at 350 degrees for 20 minutes or until a toothpick inserted comes out clean. Cool on wire racks and then store.
Yum.
YUM! What a great way to sneak in those veggies without even noticing. We can’t wait to whip up a batch- thanks for sharing
Lindsay, I love to use Chobani in my baking! Thanks so much for stopping by. I can honestly say I’m a Chobani addict & love it!!!
I’ve been looking for a recipe for zucchini apple muffins, can I take out the banana’s and use apple in this recipe or do you have a recipe I can get thanks for any help.
Robert
from Hyde Park New York
Absolutely sounds perfect!!! Let me know how they turn out