Whole Wheat Zucchini Muffins Recipes

Steps:

• 1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
• 2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
• Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

Steps:

• Preheat oven to 350°F
• Grease mini muffin pan.
• Mix ground flax seed and water and set to the side.
• Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.
• In a separate bowl, cream flax seed mixture with applesauce and sugar.
• Add in almond milk, vanilla, zucchini.
• Stir until evenly combined.
• Add wet mixture to dry flour mixture and mix well.
• Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.