Prep 30 mins
Cook 20 mins
These muffins have a distinct flavor due to the blend of spices and orange zest. I based the spices off of a recipe for spice cake, since that is what I was craving at the time. The wonderful thing about these muffins is though they do take some time to make, they are filled with nutrients from the veggies and fruits and they don’t have the high sugar or fat content of most muffins. Since the nutrition info doesn't include the flours, I did my own calculation - 119 cal, 2.5 fat, 21 carbs, 1.8 fiber, 5.4 sugar, 2.7 protein. (only 2 points with weight watchers!) These also work great in mini loaf pans. Simply increase the baking time to 45 minutes, or until a fork inserted in the center comes out clean.
- 1 cup shredded zucchini (about 1 zucchini)
- 1 1⁄2 cups finely chopped apples (about 1 large apple)
- 1⁄2 cup dried cranberries
- 1⁄2 cup chopped walnuts
- 1 teaspoon orange zest
- 1 teaspoon lemon juice
- 2 1⁄2 cups gluten-free flour (Try 3/4 brown rice flour, 1/4 soy or almond flour and 1/2 cup each of garfava flour, tapioca flour &)
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon clove
- 4 eggs
- 1 1⁄2 cups applesauce
- 1⁄3 cup packed brown sugar
- 1 tablespoon molasses
- 2 teaspoons vanilla
- walnuts (I've also used biscotti crumbs for added crunch or sprinkled extra brown sugar on top )
- Preheat oven to 350 degrees. Grease or line two muffin pans (I like to do one regular 12 cup muffin pan and one large 6 cup muffin pan, this also works in a small loaf pan).
- In a medium sized bowl stir together the filling ingredients.
- In large bowl, mix together dry ingredients using a wire whisk. Stick your nose in and smell all the spices!
- In a mixer, beat the eggs, then add the rest of the wet ingredients and mix well. (TIP: To keep the molasses from sticking to your tablespoon, rub a drop of oil in the inside and around the edges and it will slide right off!).
- Turn mixer on low speed and add the dry mix a little bit at a time, mixing after each addition. Put mixer on medium-high speed and mix for about 15 seconds.
- Add the filling ingredients and mix on low for about 15 seconds.
- Spoon the batter into pans, filling halfway since muffins will double in height (I recommend using a rounded ice cream scoop).
- Place a walnut in the center of each muffin (Sprinkle on brown sugar or crushed biscotti crumbs if you like).
- Bake for 20-25 minutes. When done, leave in pans at least 5 minutes before eating.
I converted this to non gluten free by just using 2 cups plain flour with great success. The spices were fantastic in it and we ate them warm from the oven, pretty quick to do and a hit with my teenagers .