It’s Zucchini season….
Kids will love these quick muffins. I took a well-loved recipe of ours and dropped the sugar by a third, and no one even noticed. The blending of the zucchini leaves a pretty green speckle, but no large chunks. Don’t tell picky eaters and they won’t notice!
Blender Zucchini Muffins
- ¾ cup unsweetened applesauce
- ¼ cup avocado or olive oil
- 2 to 3 smaller fresh zucchini (see directions below)
- 1 large egg
- 1 Tbsp pure vanilla extract
- 1 tsp fine sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp ground cinnamon
- 1 cups granulated sugar
- 3½ cups all-purpose flour
Preheat oven to 350°, line 2 12-count muffin tins with premium liners.
Add applesauce and oil to a high-speed blender. Trim zucchini ends, cube up. Add 1 zucchini at a time to blender, process smooth, and let settle a bit. When it reaches the 3 cup level on the blender pitcher, you have arrived.
Add in egg and vanilla, pulse till mixed. Add in salt, baking powder, baking soda, cinnamon, and sugar. Mix until smooth.
Measure flour into a large mixing bowl, pour in batter. Stir until just mixed.
Divide between baking cups, bake for about 25 minutes, until golden on top and they look done.
Let cool for 10 minutes in pans, transfer to cooling racks.
Makes 24 muffins.
Mini muffins can be made, recipe will make 24 minis & 12 regular, or 48 minis. Bake minis for 10 to 15 minutes.