Zucchini Muffins 

With a hint of cinnamon and a burst of sweetness from raisins, these wholesome and moist muffins are a nourishing way to start your day.

Pre Time: 10 minutes 
Cook Time: 18 minutes 
Recipe makes: 12 muffins 

Ingredients 
​60 mL (1/4 cup) canola oil
150 mL (2/3 cup) packed brown sugar
1 egg
2 very ripe banana, mashed
1 zucchini, grated (about 250 mL/1 cup)
5 mL (1 tsp) ground cinnamon
125 mL (1/2 cup) 0% fat plain Greek yogurt
5 mL (1 tsp) vanilla extract
250 mL (1 cup) whole wheat flour
250 mL (1 cup) wholegrain wheat bisk, crumbled
5 mL (1 tsp) baking powder
2 mL (1/2 tsp) baking soda
30 mL (2 Tbsp) chia seeds 
125 mL (1/2 cup) raisins or dried cranberries or dried blueberries
​

Instructions 

1. In a large bowl, whisk together oil, sugar and egg. Add banana, zucchini and cinnamon; stir in yogurt and vanilla.
2. In another bowl, whisk together flour, wheat bisk, chia seeds, baking powder and soda. Add flour mixture to banana mixture and stir until just moistened. Stir in raisins.
3. Divide among lightly sprayed or paper lined muffin tins. Bake in preheated 200°C (400°F) oven for about 18 minutes or until light golden and firm to the touch. Let cool slightly before enjoying.