Kid-friendly Snack

Apple Zucchini Mini Muffins

 These wholesome muffins are moist and wonderfully sweetened with apples and maple syrup.  Make these in mini muffin tins and they serve as the perfect bite-sized snack for kids.  This recipe is dairy-free and uses spelt as the whole grain flour; spelt has a wonderful nutty flavor and though it is part of the wheat family, it is often better tolerated by those with wheat sensitivities.

 Preparation time: 45 minutes

Yield: 32 mini muffins or 18 regular muffins

Dry:

3 ½ cups spelt flour

2 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 tablespoon cinnamon

¼ teaspoon nutmeg

1 teaspoon allspice

½ teaspoon sea salt

Wet:

1 cup unsweetened apple sauce

1 cup unsweetened, apple juice concentrate, defrosted

1 ½ teaspoons vanilla extract

½ cup organic coconut oil plus extra for greasing pan, melted

½ cup 100% maple syrup, plus more for drizzling

1 medium apple, cored and diced

1 small zucchini, coarsely grated

½ cup organic walnuts, chopped (optional topping)

Pre-heat oven to 350°F.

In a small bowl, stir together all dry ingredients.  In a larger bowl, stir together all wet ingredients.  Combine by adding the dry ingredients to the wet.  Combine well but do not overmix.  Oil muffin tins with extra coconut oil and fill tins to the brim with the batter.  If using walnuts, sprinkle a little bit on top of each muffin before baking.  This is a fun part for children to do to add their finishing touch. 

Bake for 25-30 minutes or until toothpick comes out clean.  If desired, drizzle the tops with maple syrup while muffins are still warm.

Copyright 2011, S. Nester, Original recipe