Zucchini and walnuts boost the nutrition of these muffins.
14 ingredients
3/4 cup Flour whole wheat
3/4 cup Flour white all purpose
1 tsp Baking soda
1 tsp Baking powder
1/2 tsp Cinnamon ground
1/4 tsp Allspice ground
1/4 tsp Salt
3/4 cup Sugar white
1/4 cup Canola oil
1/4 cup Applesauce canned unsweetened with added ascorbic acid
2 large egg Egg whole raw
1 tsp Vanilla extract
3 medium Zucchini raw
1/2 cup pieces or chips Walnuts raw
8 steps
- Preheat the oven to 350F.
- Mix together the flours, baking soda, baking powder, spices and salt.
- In a large bowl, blend the sugar, oil, applesauce, eggs, and vanilla.
- Stir dry ingredients into the wet ingredients.
- Grate zucchini - 3 medium should yield the 2 cups grated needed for this recipe. Blot dry with paper towels to remove excess moisture.
- Add grated zucchini and chopped walnuts to the rest of the ingredients. Scrap the batter evenly into 12 greased muffin cups or a muffin baking pan.
- Bake for 20 minutes or until a toothpick inserted into the bottom of one muffin, comes out clean.
- Cool muffins and enjoy!
Tip:
Muffins freeze well.
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