I was hesitant to alter my gram’s Zucchini Muffin recipe because these suckers are SACRED in my family, but I really love putting a healthy spin on my favorite comfort foods. The new version actually came out super delicious and they are very similar in taste to the original! (Joe ate three of them in about 10 minutes, so that’s always a good sign.)
A little history on these muffins…I grew up making these muffins with my great grandmother who we called “Little Gram” because she was about my height…when I was 8.
Little Gram lived down in Florida but would come up to Connecticut to spend every summer with us. She taught me so many things…how to bake, how to play cards (even poker!), and how to appreciate the little things in life.
When I do the things that we once did together, like baking these muffins, I am reminded of those wonderful memories with her.
Give these a try and you won’t be disappointed!
3/4 cup coconut (or brown) sugar
1/2 cup applesauce
1 & 3/4 cups of almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
2 cups zucchini, shredded (squeeze out as much water as you can)
1/2 cup raisins or chocolate chips
1/2 tsp vanilla
Preheat the oven to 375 degrees.
Blend wet ingredients together in a mixer. Separately, combine and mix the dry ingredients. Once both are mixed well, stir the dry ingredients into the wet. Once combined, stir in the vanilla.
Add zucchini and raisins or choc chips and mix well.
Spray or grease a muffin tin and add the batter, filling each cup about halfway.
Bake for 15-20 minutes, or until slightly browned and center is no longer wet (use a toothpick to test).