Zucchini Muffins

These muffins are perfect for breakfast, snack or dessert. They’re sweet, moist, and with zero fat, who says muffins are off limits? Makes 12 muffins!

Notes: Paper muffin liners tend to stick to these moist muffins, so I used silicone ones found at Ikea and they peeled right off Delicious optional ingredients: chocolate chips, raisins, nuts.

Instructions

1. Preheat oven to 350F and place cupcake liners in a muffin tin
2. Combine all dry ingredients in one brown
3. Combine all wet ingredients including zucchini in a separate bowl
4. Pour wet into dry, mix well and portion into muffin cups immediately
5. Bake for 19 minutes
6. Allow to cool completely before removing from tray