ZUCCHINI, PECANS AND CINNAMON MUFFINS
- Servings : 6
- Preparation : 20 minutes
- Cook time : 18 minutes
- Calories : 180 cal
- Carbohydrate : 21 g
- Lipid : 9 g
- Fiber : 3 g
- Protein : 4 g
Ingredients
- 125 ml (1/2 cup) whole wheat flour
- 60 ml (1/4 cup) rolled oats
- 1 ml (1/4 tsp) ground cinnamon
- 2.5 ml (1/2 tsp) baking powder
- 1 ml (1/4 tsp) baking soda
- 1 egg
- 60 ml (1/4 cup) unsweetened applesauce
- 30 ml (2 tbsp) canola oil
- 45 ml (3 tbsp) sugar of your choice
- 2.5 ml (1/2 tsp) vanilla extract
- 250 ml (1 cup) grated zucchini, squeezed in a towel to remove excess water
- 60 ml (1/4 cup) chopped pecans
- *Optional: 70% dark chocolate chopped
Steps
1 - Preheat oven to 180°C (350°F) and insert silicone liners into a muffin tin.
2 - In a large bowl, combine flour, cinnamon, baking powder, and baking soda.
3 - In a separate bowl, whisk together egg, applesauce, canola oil, sugar, and vanilla extract.
4 - Add grated zucchini and chopped pecans to the wet ingredients and mix well.
5 - Add dry ingredients to the wet ingredients and dark chocolate, to taste. Gently mix until a smooth batter forms. Do not overmix.
6 - Divide batter among 6 muffin cups, filling each cup three-quarters full.
7 - Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
8 - Let muffins cool in the mold for a few minutes before transferring them to a wire rack to cool completely.
9 - Serve and enjoy!
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