Zucchini Muffins With Applesauce Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
• Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.
• Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease the cups of a standard-size muffin pan - either with oil or your favorite non-stick spray.
• Add the ground flaxseed and the water to a medium bowl. Whisk together and let sit for at least 5 minutes.
• Add the flour, oats, baking powder, salt, and cinnamon to a large bowl. Mix together with a whisk until blended.
• Add the applesauce, canola oil, almond milk, pure maple syrup, and vanilla extract to the flaxseed mixture. Mix well.
• Pour the wet ingredients over the dry ingredients. Mix just until blended. Fold in the zucchini.
• Divide the batter between the 12 muffin cups. I like to use an ice cream scoop for this - so easy!
• Make the topping. In a small bowl, mix together the oats, brown sugar, and cinnamon. Sprinkle it over the muffin batter in the cups.
• Bake until the tops spring back when poked and a toothpick inserted into the muffin centers comes out clean, 15-18 minutes.
• Remove from oven and let cool in the pan for about 5 minutes. Transfer muffins to a wire rack to cool. Serve.
• Muffins keep at room temperature in an airtight container for 2-3 days.