Peanutty Zucchini Muffins - The Peanut Institute

Ingredients

• 2 each of large eggs
• 6 oz. of fat free plain Greek yogurt
• 3/4 cup of sugar
• 6 tbsp of peanut oil
• 1 tsp of vanilla extract
• 3 cups of medium zucchini, 12 ounces, trimmed and shredded
• 2 1/4 cups of all-purpose flour
• 3/4 cup of light peanut flour (28%)
• 1 1/2 tsp of ground cinnamon
• 1/2 tsp of ground allspice
• 1/4 tsp of baking soda
• 1/4 tsp of salt
• 1/2 cup of golden raisins