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Active time
20 minutes
Total time
45 minutes
12 Servings

2 large eggs

1 (6 oz.) container fat free plain Greek yogurt

¾ cup sugar

6 tablespoons peanut oil

1 teaspoon vanilla extract

1 medium zucchini (12 oz.), trimmed and shredded

2 ¼ cups whole white wheat flour

¾ cup light peanut flour 

2 teaspoons baking powder

1 ½ teaspoons ground cinnamon

½ teaspoon ground allspice

¼ teaspoon baking soda

¼ teaspoon salt

½ cup golden raisins

  1. Preheat the oven to 375°F. Line 12 muffin cups with muffin liners.
  2. Whisk together the eggs, yogurt, sugar, oil and extract in a large bowl. Stir in the zucchini. Combine the flour, peanut flour, baking powder, cinnamon, allspice, baking soda and salt in a separate bowl. Stir the flour mixture into the egg mixture until just moist. Stir in the raisins.
  3. Spoon the batter into the lined muffin cups and bake until a toothpick inserted into the center of each comes out clean, 18-20 minutes. Cool muffins in the pan for 5 minutes, and then transfer to a wire rack and cool completely.

Recipe and photo courtesy of The Peanut Institute.


Calories: 258
Protein: 7g
Carbohydrates: 37g
Fiber: 2g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 31mg
Sodium: 176mg

Yield: 12 Servings

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