Classic Apple Zucchini Muffins

A GREAT way to get your fruit and vegetables in, for your day! Plus, they’re delicious! Win, Win!

Ingredients

- Fresh Zucchini, 1 1/2 cups, shredded

- Fresh Apple, 1 large, peeled and cubed

- Unsweetened Applesauce, 1/2 cup

- I Can’t Believe It’s Not Butter, 1/4 cup

- Eggs, 2 medium

- Baking Powder, 1 tsp.

- Baking Soda, 1/2 tsp.

- Salt, 1/2 tsp.

- Ground Cinnamon, 1/2 tsp.

- Swerve Confectioners Sugar, 1/4 cup

- Swerve Brown sugar, 1/2 cup

- Vanilla, 1 Tbls.

- Self Rising Flour, 1 1/2 cups

Directions

1. Preheat oven to 350°. Grease two 12-muffin, muffin baking pans. Or, you can use cupcake liners. Lightly grease cupcake liners, if you choose to use them.

2. In large bowl, mix together zucchini, apples, both sugars, egg, vanilla, butter, and apple sauce. Mix together with spatula. Now, add the rest of the ingredients. Mix together thoroughly.

3. Fill muffin tins or liners halfway. This recipe makes exactly 22 muffins, so you will have two empty spots.

4. Place in the oven for 20-25 minutes. The muffin tops should bounce back, against your touch and will not leave any “residue” on your finger.

5. Once they have finished baking, remove from oven and immediately transfer them to a cooling rack. Allow them to cool for 5 minutes.

6. Serve & Enjoy!

Makes 22 servings. 1 Freestyle point per serving.

***The muffins can be stored at room temperature, but last longer if they are stored in the refrigerator.***

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