There are two different kinds of healthy recipes. Ones that you eat when you’re trying to eat healthy, and some that are so tasty that you’d eat them anytime.
A good example of this is Diet Coke Chicken, which we discovered when my mom was doing Weight Watchers years ago. Even though it was a Weight Watchers recipe, and the initial draw was the zero-Points sauce for the tender chicken, the dish was so tasty that it became part of our regular rotation in no time.
These muffins are another example of this kind of recipe. They’re made with whole wheat flour, and sweetened with applesauce and honey. Very low fat, high in fiber, and super-moist. They taste like zucchini bread, but the last time I looked at the recipe for a zucchini bread (my grandmother makes an awesome one!) it called for a TON of oil as well as sugar. Like the Diet Coke chicken, I found this recipe looking for a healthy treat, but I think I’d make it anyway. They were that good. (Especially with a dab of cream cheese frosting).
Carrot Zucchini Spice Mini-Muffins
- 2 large zucchini, shredded
- 2 medium carrots, shredded
- 3 cups whole wheat pastry flour
- 2 eggs
- 1 cup applesauce (I used an all-natural, no sugar added)
- 1 cup honey
- 1/2 c chopped walnuts
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 2 teaspoon baking soda
1. Preheat oven to 350 degrees. Prepare a mini muffin pan by lining each cup with mini-cupcake wrappers or spraying with non-stick spray.
2. In a large mixing bowl (or in a large stand mixer) combine all ingredients and stir well. Transfer to the prepared muffin tins, filling each cup about 2/3 full.
3. Bake for 15-17 minutes. Makes 72 muffins. One serving is 3 muffins.