Healthy Cranberry Nut and Zucchini Muffins

                                                          
 
        
        

                    





  
  
  
  
  

        

               
Healthy Cranberry Nut and Zucchini Muffins

          

          

      

      
      

          
          

                                          
                  
                  

   
 

              

          

          
          
          

              

                                        
                      12 Muffins

                                                  

              

                  
Get off to a healthy start with these moist and sweet muffins. Each one is packed with additions like freshly grated zucchini, crunchy pecans and tart cranberries to provide wholesome nutrition and lasting energy.



              

              

                  
                  
     
  • Spectrum non stick butter baking spray with powder
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  • 1 ¼ cups Arrowhead Mills Organic Unbleached Wheat Flour
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  • ½ tsp Hain baking powder ½ tsp baking soda
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  • ½ tsp ground cinnamon
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  • ¼ tsp Hain sea salt
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  • 2 large eggs
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  • 1 cup Hain soft brown sugar
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  • ½ cup Spectrum Organic Canola Oil
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  • ½ tsp pure vanilla extract
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  • 1 cup finely grated zucchini
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  • ½ cup frozen cranberries
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  • ½ cup chopped pecans
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  1. Preheat oven 350f Generously butter a standard muffin tins In a medium bowl combine together flours, baking powder, baking soda, and cinnamon, salt and set aside.
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  2. In a medium bowl, whisk together eggs, sugar, oil, and vanilla.
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  3. Stir in zucchini and nuts.
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  4. Stir in the flour mixture and fold in the cranberries, do not over mix.
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  5. Divide the batter between the muffin tins and bake in the center of the oven for 25-30 minutes or until test come out clean.
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  6. Let cool in pan for 5 minutes and then remove from pan to cool completely on wire rack.
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