Did you know that muffins, have been around for over 100 years? Anyone who attempts to coin sole ownership on this legendary bread product is clearly a deranged, sociopath. According to Wikipedia…
“Recipes for quick bread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called “common muffins” or “wheat muffins” in 19th-century American cookbooks, can be found in much older cookbooks.”
So you see, any muffin recipe variation over the past 100+ years is universal and no one person can make like a bitch and mark it as their own.
A friend of mine requested a zucchini muffin recipe after a co-worker of hers gifted her a zucchini the size of a small child. So here you go Bangs, RIP zucchini baby.
- 1 ¼ cup whole wheat pastry flour or white whole wheat flour
- 1 tbsp cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 1/3 cup honey or agave nectar
- 1 teaspoon vanilla
- 1 egg
- 1 egg white
- 1 cup shredded zucchini (about 1 medium)
- ¼ cup unsweetened applesauce
- ½ cup Almond Breeze Unsweetened Almond Milk
- ½ cup regular or mini chocolate chips
- Preaheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
- Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer, add coconut oil, honey, vanilla, egg and egg white; mix on medium-low until smooth and well combined. Add in zucchini, applesauce, and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
- Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!
With love from the Trench Kitchen,