I love to bake and have yummy muffins on hand for my kids and these are no exception! There is nothing like the delicious smell of cinnamon and spice coming from your oven to get your mouth-watering. Even if you weren’t hungry you are now! What’s even better is baking wholesome goodies that not only taste amazing but are also really beneficial for those growing bodies!
Most baked goods you buy in the store are filled with highly refined enriched white flour, white sugar, trans fats and artificial fruit flavors and colors. Why oh why would you spend your hard-earned dollar on something that will give you no nutritional benefits when you can just as easily make up a batch of these muffins with ingredients that you can not only pronounce but recognize? These freeze great so put half in Ziploc bags for another day and you have just done yourself a favor!
What do you think of when you hear the words whole wheat? No, really… Most people wrinkle their noses and put down the item in favor the lighter color version, thinking that it just will not taste good. But I beg to differ! Real food doesn’t have to taste bad – just ask one of the 20 plus kids I did a cooking class with when we made this bread. At first they turned up their noses at the zucchini but along with my three bite rule and the amazing smell that started coming from the oven I had them hooked and not only did they enjoy their muffins but parents said they requested to make them at home. Bingo!
So surprise your kids with this muffin for thier after school snack and get ready to have lots of “Thank You’s” cause they are sure to come your way! This also makes a great gift for a new neighbor or a nice way to thank your child’s teacher just because! Enjoy!
|Zucchini Pineapple Muffins||
- 2 c. white whole wheat flour (I like Eagle Mill’s brand)
- 1/2 c. quinoa flour
- 1/2 c. oat bran
- 1 t. salt
- 1/2 t. baking powder
- 1 t. baking soda
- 2 t. cinnamon
- 2 lg eggs
- 1/2 c. egg substitute or 2 lg. eggs
- 3/4 c. brown sugar
- 1/3 c. agave
- 1/2 c. unsweetened applesauce
- 1/4 c. canola oil
- 2 t. vanilla
- 2 c. zucchini, grated
- 14 oz. crushed pineapple in juice, drained
- Preheat oven to 350 degrees.
- In a medium bowl add flour and next 6 ingredients thru the cinnamon and whisk well to combine.
- In a large bowl beat eggs and next 6 ingredients thru the vanilla until mixed well.
- Add zucchini and drained pineapple to egg mixture and mix until combined.
- Dump dry ingredients into the wet and stir to combine. Using a spatula scrap sides down and mix one more time until no dry ingredients remain.
- Portion batter out into greased muffin pans or use cupcake liners for easy cleanup.
- Bake 15-18 minutes for regular muffin pans and bake 12-14 minutes for mini muffin pans. Cool and enjoy!