Zucchini muffins

By Desiree Nielson
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SERVES
6
 TO
8
TOTAL TIME

Ingredients

  • 2 cups (480 milliliters) zucchini, grated
  • 2 eggs
  • 1/2 cup (120 milliliters) olive oil
  • 1/3 cup (80 milliliters) honey
  • 1 cup (160 milliliters) apple sauce
  • 1 1/2 cups (360 milliliters) whole wheat flour
  • 1/2 cup (120 milliliters) oats
  • 1 teaspoon (5 milliliters) baking powder
  • 1 teaspoon (5 milliliters) baking soda
  • 1/4 teaspoon (2 milliliters) salt
  • 1 teaspoon (6 milliliters) cinnamon
  • 1/2 teaspoon (3 milliliters) ginger
  • 1/4 teaspoon (2 milliliters) nutmeg

Directions

  1. Preheat oven to 350F (180C).
  2. In a bowl, add grated zucchini and olive oil.
  3. Crack eggs into a small bowl and whisk. Pour eggs into grated zucchini.
  4. Add honey and apple sauce to bowl and mix together.
  5. In a separate bowl, add whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir to combine.
  6. Slowly pour wet ingredients into dry ingredients, and mix well.
  7. Add cupcake liners to a muffin pan and spoon batter into them.
  8. Bake for in oven 20 minutes, or until golden brown. Enjoy!

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