SUPER CLEAN Zucchini Muffins

14 title 1Occasionally, you think you have ALL of the ingredients you need to make a scrumptious (yet healthy) dessert like clean zucchini muffins, only to realize you neglected to take an adequate inventory of your normal ingredients.

So what do you do?!?!

13 plated 2Well, I had promised my son some zucchini muffins and I was not about to disappoint him, so I searched my cupboards, pantry, garden, and freezer to find substitute ingredients that would still make a mouth-watering treat. And he LOVED these muffins!!

I didn’t have eggs so I substituted ground flaxseed (and water).
I didn’t have oil, so I used (homemade) yogurt.
I didn’t have sugar or honey, so I used (homemade) unsweetened applesauce.

These muffins are super yummy and super clean!! You can even add some “extras” like mini-chocolate chips and/or raisins and not feel the least bit guilty!!

Note: This recipe uses foods from the Portion Fix food lists, so it would be “portion fix approved”. However, I do not have the science to defend the container counts. I simply measured using the containers and made my best estimate. This is NOT a Fixate recipe. It does, however fit the 2B Mindset plate-it method.

**For tips on SIMPLE meal prep, click here**
**For tips on practical portion control, click here**

Super Clean Zucchini Muffins

Ingredients:
3 cups whole wheat flour
1 ¼ tsp baking soda
1 tsp salt
3+ tsp cinnamon
¼ tsp baking powder

3 tablespoons ground flaxseed + 9 tablespoons water
1 cup Greek yogurt
2 cups unsweetened applesauce
2 tsp vanilla
2 cup grated zucchini
1 ingredients

Directions:

1. Preheat oven to 325*. Line muffin pans with foil liners.
2. In a medium bowl, mix together: flour, baking soda, salt, cinnamon, and baking powder.
2 dry
3. In small bowl, mix together flaxseed and water.
4 flaxseed
4. In large bowl, mix together yogurt, applesauce, vanilla. Add in flaxseed mixture. Add in grated zucchini.


5. Mix flour mixture into wet mixture using an electric mixture.


6. Divide evenly between 24 muffin tins (approx. ¼ cup each muffin).
10 in pan
7. Add “extras” as desired: raisins, mini chocolate chips, chopped pecans, etc.
11 add extras
8. Bake at 325* for 30-40 minutes, or until toothpick comes out clean.
12 baked
9. Cool and serve or store in an airtight container. Can be frozen for up to 6 months.
13 plated

Super Clean Zucchini Muffins

  • Servings: 24
  • Difficulty: easy
  • Print

Portion Fix Container Count: 1 Yellow

Ingredients

  • 3 cups whole wheat flour
  • 1 ¼ tsp baking soda
  • 1 tsp salt
  • 3+ tsp cinnamon
  • ¼ tsp baking powder
  • 3 tablespoons ground flaxseed + 9 tablespoons water
  • 1 cup Greek yogurt
  • 2 cups unsweetened applesauce
  • 2 tsp vanilla
  • 2 cup grated zucchini

Directions

  1. Preheat oven to 325*. Line muffin pans with foil liners.
  2. In a medium bowl, mix together: flour, baking soda, salt, cinnamon, and baking powder.
  3. In small bowl, mix together flaxseed and water.
  4. In large bowl, mix together yogurt, applesauce, vanilla. Add in flaxseed mixture. Add in grated zucchini.
  5. Mix flour mixture into wet mixture using an electric mixture.
  6. Divide evenly between 24 muffin tins (approx. ¼ cup each muffin).
  7. Add “extras” as desired: raisins, mini chocolate chips, chopped pecans, etc.
  8. Bake at 325* for 30-40 minutes, or until toothpick comes out clean.
  9. Cool and serve or store in an airtight container. Can be frozen for up to 6 months.

14 title 2

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