Zucchini Muffins

This is the second post in the week of zucchini. My husband is cringing to find out where he’s going to find zucchini next. He thought he was safe with breakfast.

He was wrong!

I love muffins, it’s no secret. These ones are healthy. The fact that they have a vegetable in them makes them extra healthy!

ZUCCHINI MUFFINS

1 cup oatmeal flour (I make mine in my blender, not sure if that’s how you do it but it works for me)

3/4 cup wheat flour

1/2 cup ground flaxseed

1/2 cup honey

1 teaspoon molasses

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups coarsely grated zucchini

1/3 cup applesauce or mashed banana

1/2 cup milk

1 large egg

1 teaspoon vanilla

Preheat oven to 350 degrees.

Combine both flours, baking soda, baking powder, salt, and cinnamon. Set aside. Combine wet ingredients, honey, molasses, zucchini, applesauce/banana, milk, egg, and vanilla. Pour dry ingredients into wet ingredients. Incorporate ingredients until combined. Spoon into greased muffin tin 3/4 full.

Bake for 25-30 minutes or until muffins are golden brown and bounce back when touched.

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