Ingredients
1
cup Gold Medal™ white whole wheat flour
2
tablespoons flaxseed, ground
3/4
cup old-fashioned oats
1 1/2
teaspoons ground cinnamon
1
teaspoon baking powder
1
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons olive oil
1/4
cup low-fat vanilla or plain yogurt
3/4
cup packed brown sugar
1
teaspoon vanilla
1
egg
1 1/2
cups finely grated unpeeled zucchini
Preparation
Heat oven to 350° F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper baking cups with cooking spray.
In small bowl, mix flour, flaxseed, oats, cinnamon, baking powder, baking soda and salt with whisk.
In large bowl, beat oil, yogurt and brown sugar with whisk; beat in vanilla and egg. Add dry ingredients; stir to combine. Add zucchini; stir until just combined. Divide among muffin cups (cups will be full).
Bake 25 to 30 minutes or until toothpick inserted into center of muffin comes out clean.
Cool in pan 5 minutes; remove cups from pan to cool completely.
