Skinny Zucchini Bread Muffins
Posted Apr 25th, 2017
April 25 is National Zucchini Bread Day! These skinny muffins are the perfect way to celebrate and also make for a nutritious grab-and-go breakfast on weekdays. We skipped the butter and used applesauce instead. Give ‘em a try!
Makes 12 muffins
1 ¼ cup shredded zucchini (about 1 medium sized zucchini)
1 cup Always Save Applesauce
¼ cup Always Save Canola Oil
2 teaspoons Always Save Vanilla
¾ cup Always Save Sugar
1 ½ cups Always Save Flour (you can use all-purpose or try Best Choice Wheat Flour)
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1/8 teaspoon baking powder
¼ cup chopped walnuts
Heat oven to 350 degrees F. Line a muffin pan with paper liners.
In a large bowl, mix zucchini, applesauce, oil, eggs, vanilla, and sugar until well combined. Besides the walnuts, stir in the remaining ingredients until well blended. Fold in walnuts.
Evenly spoon batter into muffin liners until about ¾ of the way full.
Bake 20-24 minutes or until muffins pass the toothpick test*. Let muffins completely cook before serving.
*Insert a toothpick into the center of a muffin. If the toothpick comes out clean without any batter on it, the muffins are finished!