“My lower fat version.”
READY IN:
25mins
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Place paper baking cup in each of 24 regular-size muffin cups, or grease muffin tin.
  3. In a small mixing bowl, mix the dry ingredients.
  4. In a larger bowl, mix the eggs, zucchini, oil, applesauce, and vanilla with a large spoon.
  5. Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
  6. Divide batter evenly among cups.
  7. Bake until the tops spring back when pressed gently in the center, about 15-18 minutes. Do not over-bake.
  8. Cool in the pan on a wire cake rim for 10 minutes before removing from cups.

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