Zucchini Carrot Apple Muffins

It's a zucchini kind of summer so far.  I can't escape them!  Once zucchini plants start producing, they don't stop: and I'm not complaining one bit.  Currently I'm on a family vacation in Ocean City, MD, eating sautéed zucchini, stuffed zucchini, and these wonderful muffins.  Before I go on vacation, I become slightly neurotic when it comes to what food I'm going to bring.  Everyone always laughs at the amount I wind up bringing, however usually they thank me because I'm that girl with the best snacks around.

Below is a picture of my brother, his friend, and myself after going to the grocery store upon arriving in Ocean City yesterday.  We don't joke around when it comes to food!

Here are a few shots from our balcony.  My uncle owns the condo and it has the best view!  To the distant right you can see Assateague Island, where sometimes you can see the wild ponies on the beach. The condo is on the end of the boardwalk, right next to the rides.  One of my favorite things to do down here is people watch from the balcony.  It's always fun to watch the fashions, vendors, and boardwalk entertainers from above all the hustle and bustle.

Back to the muffins.  They are good.  The perfect zucchini muffins.  Whole wheat pastry flour makes a nice light base, so once all the veggies are added it is not too dense.  I only lightly sweetened them with honey and used about half the amount of oil I usually would with the amount of flour, because the addition of applesauce helps naturally sweeten and moisten these muffins. Throw in a couple cups of zucchini, carrots, and toasted walnuts, and you got yourself a hearty breakfast.  Who needs a V8 when you can eat a delicious muffin?

Zucchini Carrot Apple Muffins

yield: 12 large or about 21 smaller muffins

3 cup whole wheat pastry flour
3 Tbsp flaxseed, finely ground
3 Tbsp cinnamon
2 1/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
3 cup carrots, grated
2 cup zucchini, grated
1/2 cup honey
1/2 cup olive oil
1 cup unsweetened applesauce
4 eggs
2 Tbsp vanilla extract
1 cup walnuts, chopped and toasted

Directions:
1.  Preheat oven to 400 F and line one muffin pan with large tins, or line two muffin pans with regular tins.
2. Whisk together the flour, flaxseed, cinnamon, baking powder, baking soda and salt.  Set aside.
3. In a large bowl, whisk together the eggs, vanilla, applesauce, honey, and oil.  Stir in the grated zucchini and carrots.
4. Slowly add the dry ingredients to the wet ones and mix until just combined.  Fold in the walnuts.
5. Scoop the batter into the prepared pans (I usually use a 1/4 cup muffin scoop for this step).  Bake in the preheated oven for 10 minutes.  Turn the pans 180 degrees and turn the oven temperature down to 350 F. Bake another 22-25 minutes, or until a toothpick inserted into the center comes out clean.