Baby Friendly Zucchini Applesauce Muffins

Muffins make a great snack on the go--they're portable, delicious, and when they're made right, they can be quite healthy too! These muffins were made especially for the boy-o. They've been adapted so that the applesauce replaces the oil, the sugar has been halved, and I've substituted whole wheat flour in place of white flour. They were definitely a big hit and boy-o approved! The muffins stick to the wrappers a little bit because there's no oil, but they're so tasty you'll nibble all the crumbs right off!

Zucchini Applesauce Muffins (With Wholewheat Flour)

Ingredients:

- 3 eggs, beaten

- 1 cup unsweetened applesauce

- 1 cup sugar

- 2 cups grated zucchini squash

- 1 TBS vanilla

- 3 cups wholewheat flour

- 1 TSP salt

- 3 TSP cinnamon

- 1/4 TSP baking powder

- 1 TSP baking soda

Directions:

1. Combine eggs, applesauce, and sugar. Mix till well blended. Add in zucchini and vanilla, mix.

2. Combine flour, salt, cinnamon, baking powder and baking soda together. Sift into wet mixture and stir thoroughly.

3. Fill lined muffin trays to half full and bake at 350 degrees for 18-20 minutes, or until toothpick inserted into middle comes out clean.