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Our family’s favorite muffins! Great for school lunches. Just don’t tell my picky eaters that these contain a green vegetable!
Ingredients
- 1 ½ cups brown sugar
- 2 eggs
- ½ cup vegetable oil
- ½ cup applesauce
- 2 lemons, zested
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (Optional)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 cups peeled and grated zucchini
- 3 tablespoons poppy seeds
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Step 2
Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.
Step 3
Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.
Step 4
Pour batter into the lined muffin cups. Fill any empty muffin cups with water.
Step 5
Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.
Cook’s Note:
If using dark nonstick pans, reduce baking temperature to 325 degrees F (165 degrees C).
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 195 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 6% |
| Cholesterol21mg | 7% |
| Sodium149mg | 6% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber2g | 5% |
| Total Sugars19g | |
| Protein3g | |
| Vitamin C4mg | 21% |
| Calcium64mg | 5% |
| Iron1mg | 6% |
| Potassium137mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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