Healthy Zucchini Muffins
1/2 c. coconut oil
1 c. brown sugar
1 egg
1 1/2 c. applesauce
2 c. grated carrots
2 c. grated zucchini
2 c. whole wheat pastry flour
1 1/2 c. all-purpose flour
1/4 t. baking powder
2 t. cinnamon
1 t. ground nutmeg
1 t. salt
Preheat oven to 400F.
In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini. In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt. Fold dry ingredients into wet, until just mixed. Spoon batter to the very top of sprayed or paper-lined muffin cups and bake 18-20 minutes.
1/2 c. coconut oil
1 c. brown sugar
1 egg
1 1/2 c. applesauce
2 c. grated carrots
2 c. grated zucchini
2 c. whole wheat pastry flour
1 1/2 c. all-purpose flour
1/4 t. baking powder
2 t. cinnamon
1 t. ground nutmeg
1 t. salt
Preheat oven to 400F.
In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini. In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt. Fold dry ingredients into wet, until just mixed. Spoon batter to the very top of sprayed or paper-lined muffin cups and bake 18-20 minutes.
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