Peanut Zucchini Muffins | The Whole Grains Council

Ingredients

• 2 large eggs
• 1 (6 oz.) container fat free plain Greek yogurt
• ¾ cup sugar
• 6 tablespoons peanut oil
• 1 teaspoon vanilla extract
• 1 medium zucchini (12 oz.), trimmed and shredded
• 2 ¼ cups whole white wheat flour
• ¾ cup light peanut flour
• 2 teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup golden raisins