Clean Zucchini Bread Muffins

These moist, melt-in-your-mouth Zucchini Bread Muffins provide the perfect use for your summer zucchini bounty.

Ingredients (makes 12 muffins)

• 1 1/2 cups all purpose flour ( i used oat flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 2 eggs
• 1/4 cup vegetable oil ( coconut oil)
• 1/4 cup unsweetened applesauce
• 1/4 cup sugar/stevia blend (I used Sun Crystals) (xylitol)
• 1/2 cup + 1 Tablespoon brown sugar  (no sugar! i subbed 1/4 cup honey)
• 1-1/2 teaspoons vanilla extract
• 2 cups grated zucchini

Instructions

• Preheat oven to 325 degrees. Whisk flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
• In another bowl, combine eggs, oil, applesauce, sugars and vanilla. Whisk until well blended.
• Add dry ingredients to wet ingredients in three batches, stirring after each batch until just combined. Fold in zucchini.
• Place muffin wrappers into muffin tin and fill 3/4 of the way full. Bake for 20 minutes, rotating muffin pan halfway through until toothpick inserted into the middle comes out clean.

*** when i pulled them out, after baking for 25 minutes, they were still a lil soft but not mushy.. i think the coconut oil made the bottoms a little bit oily so i stuck them in the fridge and they are fab!