Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
In a small sauce pan, combine the
Red Apple (1)
and
Water (1/2 cup)
. 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.
3.
Combine
All-Purpose Flour (1 cup)
,
Baking Powder (1 tsp)
,
Baking Soda (3/4 tsp)
,
Salt (1/2 tsp)
,
Pumpkin Pie Spice (1/2 tsp)
,
Brown Sugar (3/4 cup)
together in a bowl and mix until incorporated.
4.
In a separate bowl, add the
Low Fat Vanilla Yogurt (2/3 cup)
, cooled applesauce, and
Eggs (2)
. Mix until combined. Make a well in the center of the flour mix and add the wet ingredients.
5.
Mix until nearly combined, then toss in the
Zucchini (2)
. Fold until batter forms. Will be thick and lumpy.
6.
Grease muffin pan and portion equally into each tin. Top with
Mini Chocolate Chips (1/2 cup)
if desired - you can mix into the batter for a more chocolate bite.
7.
Bake 20-25 minutes or until a cake tester comes out clean. Drizzle with
Honey (to taste)
. Enjoy!