I love zucchini bread (and muffins), but if I say the word zucchini my boys are automatically turned off to the idea of eating it. I still don't think they've knowingly eaten zucchini, I still try all the time, though. Anyway, I wanted to make myself some zucchini muffins and decided to try subbing some fruits in place of the oil and it worked wonderfully. I'm calling these A to Z muffins, in hopes that my boys will eat them, because I know if I called them Apple-Avocado-Zucchini Muffins they would end up in the trash. ;) The applesauce and avocado worked great as an oil substitute, I even decreased the amount of sugar by half because of the natural sweetness the applesauce has. Yay, for healthy AND tasty muffins!
A to Z Muffins
1 1/2 cups
GF flour blend
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup sugar
1 cup shredded zucchini
1/4 cup mashed avocado (make it as smooth as possible)
1/4 cup unsweetened applesauce
Directions:
Preheat oven to 350F. Line muffin tins with paper liners.
In a medium bowl combine the flour blend, cinnamon, nutmeg, baking soda, baking powder, and salt.
In a separate bowl combine eggs, sugar, zucchini, avocado, and applesauce. Pour the wet ingredients into the dry ingredients and mix to combine.
Fill muffin cups to 3/4 full and cook at 350F for about 20 minutes or until a toothpick comes out clean.
Makes 12 muffins.
