Go Back
Print
Recipe Image
Smaller
Normal
Larger
0
from
0
votes
Print
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
Preheat the oven to 325 degrees F.
Grease or line muffins tins for baking 18 muffins.
Mix together oats, flour, baking soda, baking powder, cinnamon, brown sugar and flax meal.
In separate bowl, combine zucchini, orange juice, applesauce, and eggs.
Stir wet ingredients into dry ingredients and stir until just combined. Gently stir in raisins and nuts (if using).
Spoon batter into prepared muffin tins, filling 2/3 full.
Bake for 20-25 minutes.