Extra moist thanks to zucchini and applesauce. Just a little bit of oil goes a long way in helping to keep these muffins extra soft and moist.
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1/2 cup pure maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons olive oil
- 1/3 cup unsweetened applesauce (or one mashed banana)
- 1 egg
- 1/4 cup unsweetened almond milk (unsweetened soy milk or non-fat milk will work)
- 3/4 cup fresh or frozen blueberries
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners.
- In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
- In a separate medium bowl, combine the following wet ingredients: zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined. Add to dry ingredients and stir until just combined. Gently fold in blueberries.
- Evenly batter among muffin tins, filling about 3/4 of the way full. Bake for 19-22 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes. Makes 12 muffins. 120 calories, 3 grams protein each