Zucchini Walnut and Pineapple Muffins

 I was so excited for one of my friends to come over and bake with me.  She makes the most amazing cookies… you think you have had the most perfect cookie, until you have eaten a crazy Aunt Jamie cookie (and you will probably eat five more).  You will know what I’m talking about when she opens her own bakery one day 🙂 
Anyways, I was excited for her to impart her knowledge on me while we bake!  We took my mom’s incredible zucchini bread recipe and went to work.  I wanted to make them a little healthier and she helped me adjust the recipe in order to keep the moisture, texture and flavors.   After they came out they were delicious and you couldn’t really tell the difference!
Zucchini Bread/Muffins
Makes about 24 muffins, and many, many mini muffins!
Ingredients
  • 3 Eggs
  • 2 Egg whites
  • 1c. Sugar
  • 2 Tb. Brown sugar
  • 1/4c. Maple syrup
  • 1/4c. Vegetable oil
  • 1/2 c Applesauce
  • 1c. Whole Wheat flour
  • 1 c. Flour
  • 2 tsp. Baking powder
  • 1tsp Baking soda
  • 1/4 tsp Salt
  • 1- 8 1/4 oz crushed pineapple drained (we used a little more)
  • 2 tsp. Vanilla
  • 2 tsp. Cinnamon
  • 2 c. Shredded zucchini
  • 1 c. chopped walnuts
Directions:
  1. Mix all the wet ingredients in a bowl (Eggs, egg whites, oil, syrup, applesauce, vanilla, pineapple)
  2. Mix all the dry ingredients (sugars, flours, baking powder, baking soda, salt, cinnamon)
  3. Fold the wet ingredients into the dry until no more powdery spots appear.
  4. Add zucchini and walnuts
  5. Pour into muffin tins or bread tins and bake at 350.  (One hour for breads and 20-25 min for muffins)

I add nuts to everything!


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