Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
In a small sauce pan, combine the
Red Apple (1)
and
Water (120 mL)
. Bring to a boil, then cover and reduce heat to low. Cook for 5 minutes or until the apples are tender. Puree in a blender until smooth. Set 1/4 cup aside and allow to cool.
Step 3
Combine
All-Purpose Flour (125 g)
,
Baking Powder (4 g)
,
Baking Soda (3 g)
,
Salt (3 g)
,
Pumpkin Pie Spice (as needed)
,
Brown Sugar (165 g)
together in a bowl and mix until incorporated.
Step 4
In a separate bowl, add the
Low Fat Vanilla Yogurt (170 g)
, cooled applesauce, and
Eggs (2)
. Mix until combined. Make a well in the center of the flour mix and add the wet ingredients.
Step 5
Mix until nearly combined, then toss in the
Zucchini (2)
. Fold until batter forms. Will be thick and lumpy.
Step 6
Grease muffin pan and portion equally into each tin. Top with
Mini Chocolate Chips (85 g)
if desired - you can mix into the batter for a more chocolate bite.
Step 7
Bake 20-25 minutes or until a cake tester comes out clean. Drizzle with
Honey (to taste)
. Enjoy!
