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15-16 muffins
Ingredients
3 cups grated zucchini
2 eggs, beaten
2 tsp vanilla
1 cup mild-tasting olive oil
2/3 cup maple syrup
1/3 cup honey
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
2 eggs, beaten
2 tsp vanilla
1 cup mild-tasting olive oil
2/3 cup maple syrup
1/3 cup honey
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
Directions
1. Preheat oven to 350 degrees, In a mixing bowl combine the zucchini, eggs, vanilla, olive oil, maple syrup, and honey. Stir gently until mixed, and set aside.
2. In a large mixing bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Stir to combine and make a well in the middle.Pour the wet mixture into the well and stir until just barely combined.
3. Pour the batter into lined muffin tins. Bake for 20 minutes or until muffins are golden brown and the tops spring back when you press on them.
Source: Pinch of Yum
2. In a large mixing bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Stir to combine and make a well in the middle.Pour the wet mixture into the well and stir until just barely combined.
3. Pour the batter into lined muffin tins. Bake for 20 minutes or until muffins are golden brown and the tops spring back when you press on them.
Source: Pinch of Yum
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