Fresh Zucchini Muffins

Printed from healthyfamilycookin.blogspot.com

*Makes 12 muffins

*Note: These muffins freeze well so go ahead and make a double batch!

INGREDIENTS:

1-1/2 Cups Wonder Flour

1/2 Cup Quick Oats

1/2 tsp. salt

2 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1-1/2 Cups grated zucchini (about 2 small zucchini's, grated)

1/2 Cup honey

2 eggs

1/3 Cup canola oil

1 tsp. vanilla extract

DIRECTIONS:

Preheat oven 350 F. Grease 12 muffin tins or line with crinkly paper cupcake liners. In a medium bowl whisk together Wonder Flour, quick oats, salt, baking powder, cinnamon, and nutmeg. Set aside.

In a large bowl combine grated zucchini, honey, eggs, canola oil, and vanilla. Stir well to combine, then add the flour mixture and mix until barely combined. Be careful not to over-mix or you will end up with dense muffins.

Fill muffin tins with about 1/3 Cup muffin batter. Bake in preheated 350 F oven for 25 minutes or until muffins turn golden brown.

Recipe Source: healthyfamilycookin.blogspot.com