Healthy Whole Wheat Zucchini Muffins

  in Breakfast, Desserts, Recipes

Recipe adapted from Olena Osipov

Yield: 12 muffins

2 large eggs
1/2 cup applesauce
1/2 cup maple syrup
1/4 cup neutral vegetable oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups whole wheat flour
2 cups shredded zucchini (about 1 large or two medium zucchini)

  1. Preheat oven to 375°F. Spray muffin tin with non-stick cooking spray, or use a silicone muffin mold.
  2. In a large bowl, whisk together the eggs, applesauce, maple syrup, oil, vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt.
  3. Fold in the flour just until combined. Add the zucchini, folding to combine. Do not overmix.
  4. Pour batter evenly into each muffin cup and bake for 20 minutes or until a toothpick inserted into the center comes out clean.