That was a good muffin day, and we needed really bad to get some of that yummy goodness. This orange-zucchini-walnut and chocolate chip muffins are a good substituted for dinner, at least Gavin thinks so. Considering the amount of vegetable, walnuts, wheat germ and whole wheat flour, it is a good alternative for sure. Better then eating cheerios or pretzels. Homemade goods are superior foods anyway, since they are made with a good amount of love
Pretty healthy zucchini muffins
1 cup all-purpose flour
1 cup whole wheat flour
1 cup oat bran
1 teaspoon baking power
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon baking soda
1/3 cup canola oil
Zest of an orange or lemon
1-1/2 cups turbinado sugar
1/3 cup organic orange juice
2 cups shredded zucchini (about 1 large zucchini)
Preheat oven to 350°.
Spoon flours and oat bran into dry measuring cups and level off with a knife. Combine mixture with other dry ingredients (through baking soda) in a large bowl.
Combine eggs and next 4 ingredients in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. (Do not over mix…this will make your muffins tough.)
Lightly coat mini-muffin tins with cooking spray. Spoon teaspoon size portion into each muffin tin (fill about 2/3 full). Bake at 350° for 10-12 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Yield: 36 mini-muffins
we like to add some chocolate chips and decorate with cream cheese frosting, that way they look more cup cakeish, so kids call them pretty muffins or pretty healthy muffins :)