Easy, quick, and full of the good stuff!!!!! I have some great zucchini in the garden and LOVE finding new and creative ways to cook or bake with them. I came across this recipe on FB. There are some fabulous recipes on this site to check out. I made a few little changes to suit our family but honestly - what a great muffin this turned out to be! The main recipe is as she has created and posted. I have my variation here. Check out www.laurenslatest.com
-2 and a half cups unbleached flour or gluten free flour.
-1 and a half tsp cinnamon OR more... I would have liked a touch more! So maybe try 2 tsp
-2 tsp baking soda
-half a tsp salt
-half cup pecans or almonds. Chop these babies up nicely. Great little touch of protein in there with a small added crunch. Gotta love that! I went with pecans this time.
-1 cup grated zucchini - drain the extra moisture. Always make it soooo moist. This is why I dont worry about using the oil as well as there is unsweetened apple sauce. I substitute apple sause and or yogurt for oil quite often!!!!
-2 cups grated carrot - dont be shy here! I used the full 2 cups and a bit and it is fabulous and adds such a great color to the muffin
-half a cup unsweetened apple sauce
-a quarter of a cup maple syrup. It asked for half a cup but I used a quarter and it was perfectly sweet!
-3 large eggs OR Vegan - go with flax seed and water or egg replacer
Such great ingredients!!!!!
-Add all wet ingredients in one bowl and all the dry in another! Nuts or seeds last. Add wet to dry and slowly fold together. It ever looks amazing as you mix it. AHHHHH...... I used parchment paper in my muffin pan this time and it worked beautifully.
350 for 25 - 30 minutes and you have an amazing muffin that is really good for you. Not oily or full of sugar. My crew loved this one. Great for a little less guilty snack. Perfectly timed for back to school craziness. I put a great little batch in the freezer for busy days. Thanks Lauren for your fabulous recipe!!!!!