Spiced Zucchini Muffins
This recipe is dedicated to everyone who has a friend begging to give away the ample zucchini from their garden this summer. I must admit that I’m not the biggest fan of zucchini but there’s no way I could turn down home-grown produce, really, is there anything better?
Makes 12 muffins
2 Cups whole wheat flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp ginger
½ tsp nutmeg
½ tsp salt
Pinch of cloves
2 Over-ripe banana
½ Cup unsweetened applesauce
1/3 Cup low fat buttermilk (1%)
2 (Large) eggs
½ Cup brown sugar (packed)
2 tbsp canola oil
1 tsp vanilla extract
2 ½ Cup shredded zucchini (about 4 medium zucchini)
¼ Cup raisins (I had golden on hand)
Preheat your oven to 350.
In a large bowl, combine the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, salt and cloves; mix well and set aside.
Using a stand mixer or by hand, mix together the banana, applesauce, buttermilk, eggs, brown sugar, canola oil and vanilla until completely smooth.
Slowly add the flour mixture into the wet ingredients until completely combined and smooth.
Fold in the raisins and the zucchini.
Pour the batter evenly into the muffin tin, lined with muffin liners; I found the batter filled the liner completely, almost overflowing.
Bake in the oven for 28 to 32 minutes, until a toothpick comes out clean and dry when inserted into a muffin.
Let the muffins cool in the muffin tin.
Notes:
- Omg it smelled like a perfect autumn/end of summer day while these baked!
