Wednesday, September 5, 2012

Whole grain (mostly) healthy Zucchini muffins

This is a whole grain muffin recipe, filled with yumminess of all sorts, but without all of the sugar.  If you are looking for a sweet, buttery, sugary muffin...this recipe is probably not for you.  However, if you are looking for a healthy muffin for breakfast on the go, or a mid afternoon snack, then you will love this recipe.  You can change up the ingredients a bit if you want, you can add carrots and raisins instead of the zucchini and apples, or substitute the zucchini and apples for blueberries.  This is a versatile, hearty muffin recipe, and has quickly become my go to recipe for muffins.

Zucchini Muffins (makes 12-15 muffins)

3/4 cup flaxseed meal
1 1/4 cup whole wheat flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 (heaping) tsp cinnamon
1/2 tsp cloves
1 cup chopped dehydrated apples

2 eggs
3/4 cup milk
1/2 cup brown sugar
1 tsp vanilla
2 cups zucchini

Preheat oven to 400 degrees and grease muffin tins.  Combine the dry ingredients and set aside.  In a small bowl whisk together the eggs, milk, brown sugar, and vanilla, then stir in the zucchini.  Pour the wet ingredients into the dry ingredients and mix thoroughly.  Scoop batter into muffins tins and bake for 15-20 minutes.  Cool on wire rack.  Enjoy!!

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