Zucchini Apple Muffins

1 cup whole wheat flour
1 cup AP flour
2 cups grated zucchini (squeezed, then packed into a measuring cup) [about 2 medium zucchini]
1 apple, peeled and grated
1 apple, peeled and diced
1 egg
1 egg white
1/3 cup sugar
1/4 agave or honey
1 teaspoon vanilla extract
1/3 cup of unsweetened applesauce
3 tbls canola oil
1 1/2 tsp baking soda
1 heaping teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
1/2 cup chopped walnuts

Preheat oven to 350F and line muffin cups with paper liners. Grate zucchini by hand or using a food processor, then gently squeeze grated zucchini to remove some of the water.
In a medium-sized bowl, beat egg, egg white, then add vanilla, sugar, and agave nectar and mix to combine. Stir in the grated zucchini, and apple then the oil and applesauce.
In a smaller bowl, combine AP flour, whole wheat flour, cinnamon, nutmeg, baking soda, and salt. Stir dry ingredients into the zucchini mixture, then fold in chopped walnuts and apples.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool a few minutes in the muffin tin or cups, then remove and cool a few minutes more.

Serving Size: 16

Number of Servings: 16

Recipe submitted by SparkPeople user DIER1978.