recipe: Whole Wheat Zucchini & Applesauce Muffins

You already know my feelings on having healthy, filling muffins around the house. Here is yet another wonderful muffin recipe that I love and make often.

Whole Wheat Zucchini & Applesauce Muffins
(adapted from Cooking Light)


2 cups shredded zucchici
3 cups whole wheat flour
1/2 cup organic granulated sugar
1/4 cup organic brown sugar
1 tsp baking soda
1 tsp sea salt
2 tsp cinnamon
1/4 tsp baking powder
3/4 cup applesauce (homemade, or unsweetened organic if store-bought)
2 large, free range eggs
1/3 cup walnut or flaxseed oil (I strongly suggest avoiding canola oil)
1 tablespoon + 1/4 tsp vanilla extract


Preheat oven to 350*
Combine flour and the next 5 ingredients (through baking powder) in a large bowl, stir well.
Combine zucchini, applesauce, eggs, walnut oil, and vanilla in a smaller bowl; add to dry ingredients.
Stir just until dry ingredients are moistened.

Fill muffin cups about 3/4 full and bake at 350* for 17 minutes. If using loaf pans: divide batter evenly between 2 loaf pans and bake at 350* for 1 hour 15 minutes.

*the baked muffins freeze well.



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