In the spirit of the holidays, I wanted to do something “red and green” in the kitchen. These fresh cranberry and zucchini muffins are the perfect thing to pair with coffee for breakfast or to have alone as a snack. Not too sweet and with a hint of tartness, these healthy muffins should be a new “Christmas go-to.”
3/4 C whole wheat flour
3/4 C all purpose flour
1/2 t baking soda
1/2 t baking powder
1/2 t cinnamon
Pinch of salt
1/2 C sugar
1/4 C vegetable oil
1/3 C unsweetened apple sauce (I used a 4 oz cup)
1/2 t vanilla
1 C shredded zucchini
3/4 C fresh cranberries, cut in 1/2
In a medium bowl, mix together all dry ingredients and set aside. In a large bowl, whisk together the eggs, sugar, oil, apple sauce and vanilla. Then add zucchini and stir. Add dry ingredients to wet and stir to combine; do not over mix. Pour in cranberries and fold in to combine.
Prepare a muffin tin with Baker’s Joy spray (or paper liners) and divide mixture into 12 cups. Bake at 350 degrees for 22-25 minutes or until a toothpick comes out clean. Transfer pan to a wire cooling rack for a few minutes, then remove muffins and let cool on wire rack.
I love the bits of green zucchini.
These muffins would be a great gift as well.