Canada / Canada's food guide
Sweet zucchini muffins
These sweet and fluffy muffins are packed with ingredients that contain lots of fibre, making them a nourishing breakfast to start your day. With a hint of cinnamon and a burst of sweetness from the raisins, you’ll surely love them.
Ingredients
- vegetable oil60 mL (¼ cup)
- packed brown sugar165 mL (⅔ cup)
- egg1
- very ripe banana, mashed1 (about 125 mL/½ cup)
- zucchini, grated1 (about 250 mL/1 cup)
- ground cinnamon5 mL (1tsp)
- 0% plain Greek yogurt125 mL (½ cup)
- vanilla extract5 mL (1 tsp)
- all purpose flour with added bran or all purpose flour250 mL (1 cup)
- wheat bran190 mL (¾ cup)
- wheat germ60 mL (¼ cup)
- baking powder5 mL (1 tsp)
- baking soda2 mL (½ tsp)
- raisins or dried cranberries or dried blueberries125 mL (½ cup)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Preheat the oven to 200 °C (400 °F) and lightly spray or paper-line muffin pan.
In a large bowl, whisk together oil, sugar and egg. Add banana, zucchini and cinnamon; stir in yogurt and vanilla.
In another bowl, whisk together flour, wheat bran and germ, baking powder and soda. Add flour mixture to banana mixture and stir until just moistened. Stir in raisins.
Divide evenly in muffin pan and bake for about 18 minutes or until light golden and firm to the touch. Let cool slightly before enjoying.
