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Zucchini Carrot Chobani Muffins

Breakfast, Muffins, Greek yogurt, Chobani
Author: Lauren Kelly

Ingredients

  • 1 ¼ cups of All-Purpose Flour King Arthur Flour is preferred
  • 1 cup of whole wheat flour again KAF
  • 1.5 teaspoon of ground cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon of baking powder
  • 1 cup of vanilla Chobani yogurt or plain Chobani
  • 2 eggs
  • ⅓ cup of unsweetened applesauce I used peach apple
  • ½ cup of light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cups of shredded carrots I used organic
  • 1 small/medium sized zucchini shredded
  • Optional toppings: Raisins Coconut, Nuts (walnuts or almonds) or just leave it plain.

Instructions

  • Preheat the oven to 350 degrees. Spray your pan (mini loaf, loaf or cupcake pan) with baking spray with flour and set aside.
  • In a mixing bowl, combine the flours, spices, salt and soda and powder.
  • In your stand mixer, blend the yogurt, eggs, applesauce, brown sugar, extract and zucchini and carrots. Then add the dry mixture. Blend without over-mixing. Scoop into your prepared vessel. Baking times will vary. Muffins will take about 18-20 minutes, loaves will take 25-30 minutes. When an inserted toothpick comes out clean, they are ready!