Yum, Zucchini Applesauce Mini Muffins

I’ve searched everywhere for a really great low sugar recipe for zucchini bread or muffins for my toddler, and ended up just creating my own.  I reworked a Moosewood  muffin recipe and the result was a hit!  I used applesauce instead of oil and cut the sugar down to 1/3 cup, and did 1/2 whole wheat flour.  I added 1 Tbsp of apple juice concentrate but I’m sure that they would be good without it, too!

Zucchini Applesauce Mini Muffins

2 large eggs
1/2 cup of unsweetened applesauce
1/3 cup brown sugar
1 tsp -1 Tbsp apple juice concentrate (optional)
1/2 tsp pure vanilla extract
2 cups shredded zucchini

1 cup whole wheat flour
1 cup of all purpose flour
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
Optional: 1/2 cup raisins or chopped nuts

Preheat oven to 350 degrees and grease muffin tins (mini or regular) with oil.  Do not use paper cups, the muffins will stick!

Using a whisk, beat eggs, apple sauce, sugar, apple juice concentrate and vanilla together in a large bowl.  Stir in Zucchini.   In a medium sized bowl, sift together the flours, baking powder, salt and cinnamon.  Add the dry ingredients to the wet and stir together.  You can now add raisins or chopped nuts if you like.
Spoon the batter into the muffin tins and bake for 20-25 minutes.  A knife inserted into the middle should come out clean and they will be a nice golden brown.
makes 24 mini muffins with a bit left over or 12 regular muffins

*I removed my muffins after a few minutes and let cool on a wire rack.  They are really yummy warm!

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