yields 1 dozen (12) muffins
· 1 1/2 cups white whole wheat flour
· 1/2 tsp salt
· 1 tsp baking powder
· 1/4 tsp baking soda
· 1 1/2 tsp cinnamon
· zest of 1 lemon
· 20 packets truvia (or 1 cup sugar)
· 2 eggs
· 2 tsp vanilla
· 1/2 cup greek yogurt
· 1 1/2 cups zucchini, shredded
· 1 1/2 cups blueberries
In a small bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon. In another small bowl, stir the lemon zest into the Truvia or sugar. In a large bowl, beat together the eggs, greek yogurt, and vanilla, until smooth. Add the Truvia/zest mixture and stir until smooth. Slowly stir in the flour mixture until just incorporated. Fold in the zucchini and blueberries.
Scoop 1/4 cup batter each into the wells of a lined muffin tin. Bake at 350ºF for 25-30 minutes, until a toothpick comes out clean. Cool slightly in the pan, then remove to a wire rack to cool.
Store in an airtight container - can be frozen, well wrapped, for up to two months.