Try making these zucchini muffins for a nutritious and delicious post-run snack.
Although it’s September and pumpkins are running rampant in the stores, I’m digging in my heels and not letting go of summer. Since my fridge is still packed with summer tomatoes, corn and zucchini and the temperatures are still in the 70s in New York, it’s clear to me that summer is still here. To celebrate the season’s continuation, I’m using one of the best (IMHO) pieces of summer produce—the zucchini—to create muffins. The zucchini and applesauce in the recipe create a soft and moist muffin that melts in your mouth. And if you really want to ease into fall, these muffins have a hint of cinnamon and nutmeg. Plus, they are made with whole wheat flour and oats for an added boost of protein and fiber. Feel free to throw some semi-sweet chocolate chips on top and pop one in your mouth for pre-run fuel.
Makes 12 muffins
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup unsweetened applesauce
- 1 large egg
- ⅓ cup canola oil
- ¼ cup maple syrup
- ¼ cup sugar
- ½ cup whole wheat flour
- ¼ cup all-purpose flour
- ¾ cup oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ cup semi-sweet chocolate chips (optional)
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine the grated zucchini, applesauce, egg, oil, maple syrup and sugar. Stir until combined.
- In another large bowl, combine the whole wheat flour, all-purpose flour, oats, baking powder, cinnamon, nutmeg and salt. Stir until combined.
- Pour the dry ingredients into the wet ingredients and stir.
- Pour the mixture into a muffin tin (it should fill about 12 slots). If not using muffin papers, spray each slot with cooking spray. Bake for 30 minutes.