My Favorite Muffin Recipe

Here's a yummy recipe that I adapted to be healthier and yummier. Try it and enjoy! (They freeze great, too!)

Amy’s Super Healthy Zucchini Muffins
Ingredients
• 3 cups grated fresh zucchini (can be less if you have less)
• 2/3 canned pumpkin or natural unsweetened applesauce
• 1 ¼ cup clover honey heated in microwave for 1 min. to thin out
• 2 eggs, beaten
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• Pinch salt
• 3 cups wheat flour
• 2 tablespoons milled flax (optional)
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup walnuts (optional)
Method
You don't need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl combine the heated honey, eggs, and vanilla. Stir in the grated zucchini and then the pumpkin or applesauce. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnut in using.
2 Coat each muffin cup in your muffin pan with a olive oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20-22 minutes. Don’t overcook! Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.