I put “healthier” in quotes because, really, is there a such thing as a healthy muffin? This muffin is not as bad as many, but it’s still a muffin.  That being said, it’s a pretty darn tasty muffin!  How many times can I say the word “muffin” in one paragraph?

Occasionally, a good muffin hits the spot.  In fact, I have lots of muffin recipes in my Pinterest recipe box.  But, I always cringe when I consider the sum total of the fat and calories in a given muffin recipe.  I’ve become quite adept at switching out higher-fat ingredients with lower-fat.  Muffins are forgiving, don’t be afraid to change up the recipe!

If you’re looking for light and fluffy these are not your muffin.  They’re pretty dense. Lightly sweet, chewy, apple-y, with a pleasing spice flavor, these are a “stick to your ribs” muffin.  And, if you have kids, a great way to sneak zucchini into their diet.  I made these when a couple of nephews came to visit last year.  They gobbled them up, though the older did pause, poke around and say, “Hey, what’s the green stuff in here?”  I acted like I didn’t hear him.  🙂

“Healthier” Apple Zucchini Muffins                                                                                       Makes 12 muffins

• 1/2 c old fashioned oats
• 1/2 c all purpose flour
• 1 c whole wheat flour
• 1/2 c brown sugar
• 1 1/4 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 3/4 c egg substitute
• 1/8 c canola oil
• 1/4 c apple sauce
• 1 c shredded zucchini
• 1 apple, chopped

Preheat oven to 350 degrees.

In a large bowl combine oats, all purpose and whole wheat flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt.

In a small bowl combine egg substitute, canola oil and apple sauce.

Grate the zucchini and squeeze out the moisture (I purchased one small zucchini and it came out to just about a cup).

Core and chop the apple.  I use my handy little corer/slicer.  And I don’t peel the apple.  It’s really a matter of preference.

One medium apple (I used Braeburn) equaled this much:

Combine the wet and dry ingredients.

Add the zucchini and apple.

The batter will be thick.

Fill muffin cups 3/4 full.  A word about my muffin pan.  It’s a well-used silicone pan.  If you hang around with me you’re going to see some much-loved kitchen stuff.  A little discoloration here, perhaps a little chip there.  Oh, and don’t look too closely at that oven.  🙂

I checked them at 20 minutes and they needed an additional 5.

Enjoy!