Thankfully these muffins aren’t made from bikinis, but they’re skinny enough to make sure you won’t bust out of yours. Any time you can squeeze a vegetable or fruit into a treat, you are staying ahead of the curve (get it?) with more nutrients and fibre. Feel free to substitute grated carrots for the zucchini, as both contain precious vitamin A that nourishes the skin and plumps the lips.
Preparation Time: 30 mins
Preheat Temperature: 350F
1 2/3 cups organic cane sugar
1/2 cup grape seed oil
1/4 cup butter, softened
1/4 cup almond butter
1 1/2 tsp vanilla
1 1/2 cups all-purpose organic flour
1 1/2 cups whole wheat organic flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
5 cups coarsely shredded zucchini (divided)
In bowl, beat eggs with hand whisk or electric beaters until light. Gradually add sugar, oil and butter, followed by almond butter and vanilla.
In separate bowl, use a fork to mix together all-purpose and whole-wheat flours, cinnamon, baking powder, baking soda, salt and nutmeg. Add only 3 cups of zucchini (reserve remaining 2 cups).
Add to sugar mixture and beat until smooth.
Spread remaining 2 cups zucchini onto a baking sheet to dry in oven for 10 minutes before baking muffins. Set aside to cool.
Spoon into non-stick muffin cups until three-quarters full. Bake at 350°F for 12 to 15 minutes for mini muffins, 15 to 20 for full size muffins.
Carefully pile dried, grated zucchini onto muffins and allow to cool before removing from muffin pan.