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These are really good. I guess these would be a not so distant cousin to the Carrot Apple Muffin but really they turned out pretty different. This kid approved muffin is low in fat and full of whole grains, fruit, veggies, and nuts. Nice.

Apple Zucchini Muffins

dry ingredients:

1-1/2 cup whole wheat pastry flour

1/2 cup oat bran

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. salt

wet ingredients:

1 flax egg (1 Tbsp. flax meal whisked with 3 Tbsp. warm water)

3/4 cup non-dairy yogurt

1/2 cup packed brown sugar (increase to 3/4 cup if you are using unsweetened yogurt)

3/4 tsp. vanilla extract

fold in:

1 cup finely grated zucchini (about 1 medium zucchini)

1 cup finely diced and peeled apple

1/3 cup chopped walnuts

Combine dry ingredients in a medium mixing bowl. Set aside.

In a small mixing bowl combine wet ingredients, including flax egg. Combine wet and dry ingredients mixing until just combined, gently fold in zucchini, apple and walnuts.

Transfer batter to a prepared mini or full sized muffin pan. Sprinkle with cinnamon/sugar if desired. Bake in a 350 degree oven for 20-30 minutes depending on muffin size. Remove muffins to cool on a rack when done.

Recipe adapted from Moosewood Restaurant New Classics