a quick and simple treat made with puff pastry and bananas and Nutella®. You may give it a luscious cream cheese topping for a taste that will kill you.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- 1 ½ cups brown sugar
- 2 eggs
- ½ cup vegetable oil
- ½ cup applesauce
- 2 lemons, zested
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (Optional)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 cups peeled and grated zucchini
- 3 tablespoons poppy seeds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.
- Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.
- Pour batter into the lined muffin cups. Fill any empty muffin cups with water.
- Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.
- If using dark nonstick pans, reduce baking temperature to 325 degrees F (165 degrees C).
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 149 mg |
| Sugars | 19 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
my husband and myself loved these muffins,they were moist and so good..I make a dozen muffins and with the rest of the batter I made a zucchini load it also was great. will be making this recipe again for sure..thank you
I think that the applesauce made them especially moist. I used lemon extract along with the zest and the lemon flavor was perfect. I recommend these and will use this basic recipe to experiment with.
most were not fond of these…