The Pioneer Woman Tasty Kitchen
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Zucchini Apple Muffins

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Level: Easy

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Description

Zucchini Apple Muffins.

Ingredients

  • 1 cup Whole Wheat Flour
  • 1 cup All-purpose Flour
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Nutmeg
  • 1-½ teaspoon Baking Soda
  • ⅛ teaspoons Salt
  • 1 whole Large Egg
  • 1 whole Egg White
  • 1 teaspoon Vanilla
  • ⅓ cups Granulated Sugar
  • ¼ cups Honey
  • 2 cups Grated Zucchini
  • 3 Tablespoons Canola Oil
  • ⅓ cups Unsweetened Applesauce
  • 1 whole Apple, Peeled And Grated
  • 1 whole Apple, Peeled And Diced
  • ½ cups Walnuts Or Pecans, Chopped (optional)

Preparation

Preheat oven to 350ºF. Line muffin cups with baking liners.

In a medium bowl, mix the flours, cinnamon, nutmeg, baking soda and salt. Set aside.

In the bowl of a stand mixer, beat the egg, egg white, vanilla, sugar, and honey until combined. On low, add the grated zucchini, oil, applesauce, and grated apple. Add the flour mixture until just combined. Then, fold in the diced apples and chopped nuts.

Bake for 20 to 25 minutes or until an inserted toothpick comes out clean. Allow the muffin tins to cool on a wire rack for 5 minutes. Remove muffins from muffin tin.

May be served warm or at room temperature. Can be stored in an airtight container for 3 days or the refrigerator for 1 week. Can be stored in the freezer for up to 3 months.

One Comment

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Profile photo of Sarah | Whole and Heavenly Oven

Sarah | Whole and Heavenly Oven on 3.23.2013

These look great!

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