Wednesday, June 25, 2014

Zucchini Disguise Muffins

I love how healthy these zucchini-packed muffins are!  There has to be a give and take with toddlers in order to get them to eat more veggies.  In this case, I gave him zucchini and a low sugar muffin.  I took a little bit of the control away by giving him a fun topping of icing and sprinkles.  Win-win as far as I'm concerned.  It's still healthier than any store-bought zucchini muffin I've ever seen.

1 cup white whole wheat flour
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon baking soda
3 tablespoons non dairy butter (Earth Balance), melted and cooled
½ cup date puree (see recipe here)
1/2 cup unsweetened apple sauce
1 T pure maple syrup
1 "flax egg" (1 T ground flax mixed with 3 T hot water)
1 teaspoon vanilla extract
1 cup finely grated zucchini
½ cup raisins

Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray.  Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.  In a large mixing bowl, stir together the butter, date puree, apple sauce, maple syrup, flax egg, and vanilla extract.  Add the flour mixture to the wet ingredients and stir together until just barely combined.  Add the zucchini and raisins and stir gently until just distributed.  Fill each cup in the mini muffin pan approximately ¾ full.  Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.

To make the icing:  Combine 1/2 cup powdered sugar with 1T water.  Whisk until thick.  Add a tiny bit more water as needed to get the correct consistency.  

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