Zucchini-Raisin Muffins

Add some non-dairy yogurt and some fresh fruit to make it a lunch!

Zucchini-Raisin Muffins

Course: Bread
Servings: 12 muffins


  • 1 1/2 cups whole-wheat flour pastry
  • 1/4 cup wheat germ
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cup soy yogurt vanilla
  • 2 tbsp vegetable oil
  • 1 cup zucchini firmly, packed, grated
  • 1/2 cup raisins
  • 1/4 cup walnuts chopped (optional)


  • Preheat the oven to 350 degrees.
  • Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the yogurt and oil. Stir together until smoothly combined. Stir in the zucchini, raisins, and optional walnuts.
  • Divide the batter between 12 muffin tins and bake for 20 to 25 minutes, or until the tops are golden and a small knife inserted in the center of a muffin tests clean. Cool on a rack. Wrap well in plastic wrap to send in a lunch box.

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