0 from 0 votes
zucchini blossom
Whole Wheat Dairy-free Zuccini Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
These muffins are dense and flavorful. Great for back-to-school breakfasts, and the big-batch is perfect for freezing.
Author: Mary Gillespie
Ingredients
  • 1-1/2 cup oatmeal
  • 1-1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup flax meal
  • 2 cups grated zucchini
  • 1/4 cup orange juice
  • 3/4 cup applesauce
  • 2 eggs
  • 2/3 cup raisins
  • 1/2 cup chopped nuts optional
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Grease or line muffins tins for baking 18 muffins.
  3. Mix together oats, flour, baking soda, baking powder, cinnamon, brown sugar and flax meal.
  4. In separate bowl, combine zucchini, orange juice, applesauce, and eggs.
  5. Stir wet ingredients into dry ingredients and stir until just combined. Gently stir in raisins and nuts (if using).
  6. Spoon batter into prepared muffin tins, filling 2/3 full.
  7. Bake for 20-25 minutes.