Zucchini adds moisture to this healthy whole wheat breakfast option. Leave out the raisins if you must. (Everyone knows a raisin hater, you might be one yourself) The muffins are almost as good without them, or you could substitute with dried cranberries.
3/4 cup whole wheat flour
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsps cinnamon
1/2 tsp ginger
1/2 cup vegetable oil
3/4 cup sugar
1/2 cup brown sugar
1 cup shredded zucchini
1 tsp vanilla
3/4 cup applesauce
1 egg
1/2 - 1 cup raisins
Whisk the flours, baking powder and soda, salt, cinnamon and ginger together. In a separate bowl mix the oil and sugars together. Shred the zucchini and blot with paper towels to remove some of the moisture then mix in with the oil and sugars. Add vanilla, applesauce and egg. Add the wet ingredients to the dry, mixing just until combined. Stir in raisins. If you want a few without raisins, pour the batter into a few muffin cups before adding the raisins. And don't forget to add a few raisins to the top of your raisin muffins so the raisin haters know which ones to avoid! 🤣
Bake at 350°F for 20-22 minutes.
Makes 12 medium sized muffins
Adapted from: thekitchengarten.com
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