Zucchini Muffins

These delicious and healthy muffins offer a great way to use what many gardeners count as one of their favorite, and most abundant, vegetables. With no refined sugar, plus extra fiber and protein, these tasty treats pack a powerful nutritional wallop.

These delicious and healthy muffins offer a great way to use what many gardeners count as one of their favorite, and most abundant, vegetables. With no refined sugar, plus extra fiber and protein, these tasty treats pack a powerful nutritional wallop.

  • 3 eggs (or equivalent egg substitute)
  • ½ cup canola or coconut oil
  • ½ cup no-added-sugar applesauce
  • 2 teaspoons vanilla
  • 1 single-serve carton plain or vanilla Greek yogurt
  • ½ cup agave syrup
  • 3 cups shredded zucchini (one medium to large squash)
  • ½ cup bran flakes cereal (crushed to fairly fine texture)
  • 1 ½ cups whole-wheat flour
  • 1 ½ cups all-purpose white flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ cup walnuts, chopped (optional)
  • 1 cup dried raisins, currants or cranberries (optional)

Heat oven to 325 degrees. Prepare muffin pans with paper liners or nonstick spray. Mix all wet ingredients (first six ingredients) together in a large bowl with a hand mixer. Stir in shredded zucchini and crushed cereal. Let stand about 10 minutes to soften cereal as you measure and prepare dry ingredients.

Mix the five dry ingredients together well in a separate bowl or on a paper plate. Add dry ingredients to wet mixture. Mix well with a large spoon. Fold in optional nuts and dried fruit if you’re using them.

Scoop muffin batter into prepared pans. Standard size pans will make 18 to 24 muffins. Bake standard-size muffins about 20 minutes (adjust and lessen bake time as needed for smaller-sized muffins).


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