THRIVE Life: Zucchini Muffins with Brown Sugar Cinnamon Topping!

The Great Summer Zucchini Challenge continues…..

These are the real deal! Sugar, Flour, Oil… the whole nine yards…No Paleo this time so I can’t eat them. These are to go in my husbands lunch next week.  Shhhh…don’t tell him I added the healthy Flax Seed Meal and Flax Seeds to the topping….

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Muffin Ingredients:

  • 1 cup vegetable oil
  • 2 cups fresh shredded zucchini from the garden
  • 2 teaspoons vanilla extract
  • 1/2 cup raisins
  • 1 teaspoon cinnamon

Topping Ingredients:

  • 1/4 teaspoon ground cinnamon

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Directions

  1. Preheat oven to 325 degrees . Prepare muffin tins with cooking spray.
  2. Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone.
  3. Sprinkle the tops with the brown sugar-cinnamon mixture.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25-30 mins  depending on the size of the muffin tins.
  5. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  6. Enjoy…Thrive on!

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