Description
These Zucchini Applesauce Muffins are moist, packed with flavor, and made with whole wheat flour and fresh zucchini. They’re perfect for breakfast, snacks, or healthy desserts!
Ingredients
- Whole Wheat Flour (1.5 cups)
- Wheat Germ (1/2 cup)
- Zucchini (1.5 cups, shredded)
- Milk (1 cup, whole or 2%)
- Sugar (1/2 cup)
- Applesauce (1/4 cup, unsweetened)
- Egg (1 large)
- Baking Powder (4 tsp)
- Salt (1/2 tsp)
Instructions
- Preheat oven to 400°F (200°C) and line muffin tin with paper liners.
- Whisk together wet ingredients: egg, sugar, milk, applesauce.
- In a separate bowl, combine dry ingredients: flour, wheat germ, baking powder, salt.
- Grate zucchini, squeeze out extra moisture, and add to the mix.
- Gently fold dry ingredients into wet ingredients until just combined.
- Fill muffin liners 3/4 full and bake for 17-21 minutes until a toothpick comes out clean.
- Cool on a wire rack and enjoy warm.
Notes
Store muffins in an airtight container at room temperature for about 3 days.
They can be refrigerated for up to a week or frozen for up to 3 months.
For a vegan option, replace the egg with a flaxseed egg.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg