Zucchini Date Muffins Recipes

Steps:

• Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
• Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
• Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

Steps:

• Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
• In a bowl, combine the flour, flaxseeds, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, mix together the egg, agave nectar, canola oil, water, yogurt, vanilla extract, and orange zest. Mix together the wet and dry ingredients until just combined. Fold in the zucchini and dates. Spoon the batter into the prepared muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.