Delicious whole wheat, and whole ingredient zucchini muffins
Course Breakfast
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 24muffins
Calories 85kcal
Author Megan
Ingredients
Wet Ingredients
2CupsZucchinishredded, drained
1Ripe Bananamashed
1CupApplesauceunsweetened
2EggsSee notes for cholesterol-free option
1/4CupHoney
1teaspoonVanilla
Dry Ingredients
2 3/4CupsWhole Wheat Flour
2teaspoonsCinnamon
1/2teaspoonSalt
1teaspoonBaking Soda
2teaspoonsBaking Powder
1/2CupWalnutschopped
1/2CupMini Chocolate Chipsoptional
Instructions
Pre-heat the oven to 350 degrees and grease the muffin tins.
Mix all dry ingredients together in a large bowl.
In a small bowl, mix together the bananas, applesauce, eggs (or flax mixture), honey, and vanilla. Mix until very smooth.
Add the wet ingredients into the large bowl of dry ingredients. Stir until well-incorporated, but do not over mix. It will make your muffins flat if you mix the batter too much.
If desired, mix chocolate chips and/or nuts into the batter.
Fill the greased muffin cups 2/3 full with batter.
Bake muffins at 350 degrees for 20-25 minutes or until the tops are spongy to the touch.
Notes
If you are using frozen shredded zucchini, (see how I freeze my summer harvest here) get it out of the freezer the night before you bake the muffins, and let it thaw on the counter. You will need to drain the water before adding to the wet ingredients.