MAKES 32 MUFFINS
NOTES
This recipe makes 32 muffins. You can halve the recipe of course and omit the nuts. Baking time: if the muffins feel too wet, bake longer until mostly firm. These freeze beautifully.
INGREDIENTS
2 cups Whole milk
2 cups Whole wheat pastry flour
1 1⁄2 cups Swerve Brown sugar replacement
8 Tbsp Ground flaxseed meal
2 tsp Baking powder
3 tsp Baking soda
2 tsp Ground cinnamon
1⁄2 tsp Ground ginger
1⁄4 tsp Ground nutmeg
1 tsp Diamond Crystal Salt, Kosher
2 cups Uncooked zucchini, grated, then squeezed dry with paper towels
15 oz can Pumpkin puree
2 Large Eggs
4 tsp Vanilla extract
1 cups Chopped walnuts, toasted
2 cups Uncooked wheat bran
1⁄3 cups Olive oil
1⁄3 cups Unsweetened applesauce
INSTRUCTIONS
Preheat the oven to 350ºF. Line a muffin tin with liners and set aside.
Pour the milk over the bran in a bowl, and let it sit for 5 minutes.
In a large bowl, whisk together the flour, brown Swerve, flaxseed, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. In another bowl, stir together the zucchini, pumpkin puree, canola or olive oil, eggs, walnuts, and vanilla extract. Add the wet wheat bran to the pumpkin mixture and stir it to combine.
Add the wet ingredients to the dry and stir until just combined. Do not over-mix! Fill each muffin liner almost full. Bake the muffins until the tops are set, 20 to 22 minutes. If still too squishy, cook for another 10 min or until mostly firm. (It has a lot of wet ingredients) Remove the pan from the oven and let cool slightly.
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Oooh…so much want to try these for hubby’s breakfasts on the go. He would never eat zucchini but I can sneak this in and he would eat it! I would like to try also, seems I have an issue with gluten so I may not be able to have them regularly but I might be able to experiment with the recipe.
These are my most favorite muffins! The bad news is I am planning on eating my last one, today! Its on my weekend to do list because I just cant be without. Thank you for sharing your recipe, Stephanie!!!!