Zucchini Breakfast Muffins

If you like, dried cranberries or raisins may be added to these moist and healthy breakfast muffins. Flax seed meal is easy to find in regular grocery stores these days. It adds great fiber and healthy fats, while it’s almost undetectable in recipes. I use it a lot.

1 1/2 cups whole wheat flour
1 cup old fashioned oatmeal
1/4 cup ground flax seed
1/2 cup brown sugar
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup walnuts, chopped
2 extra large eggs
1/2 cup unsweetened applesauce
1/2 cup lowfat buttermilk
1 teaspoon vanilla extract
1 cup fresh zucchini, grated

1. Preheat oven to 350 and grease a 12 cup muffin tin or line with paper liners.
2. In a large bowl stir together all dry ingredients, flour through nuts.
3. In a smaller bowl stir together all wet ingredients, eggs through vanilla.
4. Make a well in the dry ingredients and stir in wet ingredients just until barely moistened, then fold in the zucchini.
5. Divide the batter evenly between the 12 muffin cups. Bake 20 minutes, or until a toothpick inserted into the center of a muffin pulls out with only a few moist crumbs.

Servings: 12


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