Zucchini Muffins

Another excellent use for garden fresh zucchini! You can also use this base for banana muffins by substitutung 4 mashed ripe bananas for the zucchini and sweet potato and reducing the brown sugar to ½ cup.

Ingredients:
2 ½ c. whole wheat flour
½ c. milled flax (use whole if necessary)
½ c. oats
1 tbsp baking powder
1 tsp cinnamon
½ tsp freshly ground nutmeg
¾ c. olive oil
3 eggs
¾ c. brown sugar
1 baked sweet potato, mashed without skin
2 c. zucchini, finely grated without skin
granulated sugar

To Prepare:
1. Preheat the oven to 400º
2. In a large mixing bowl, stir together flour, flax, oats, baking powder, cinnamon, and nutmeg.
3. In a medium bowl, whisk together olive oil and eggs until well combined.
4. Stir brown sugar into the egg and oil mixture.
5. Slowly add the wet ingredients to the dry and mix until well combined.
6. Add sweet potato and zucchini until just combined.
7. Spray muffin tins with olive oil spray, fill each cup about ¾ of the way full with the batter.
8. Lightly sprinkle granulated sugar over the top of each muffin.
9. Bake on center rack at 400º for 18-20 minutes until done.

Muffins will be sweet, yet healthy. They don’t rise like bakery muffins, but they are dense, satisfying, and rich in fiber. Enjoy!