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!
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)
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.
— Knead to Cook