Zucchini & Chia seed Muffins

Okay... so growing up I can remember times when we ended up with way to much zucchini! and... so I remember more than one zucchini cake, bread, muffins you name it!

but anyways recently on a visit home my mom made these muffins.  SO GOOD and a healthy snack

• to learn more about what chia seeds are, and why I think they are better than flax seed go to this blog post http://callmelizperry.blogspot.com/2012/01/chia-seed-vs-flax-seed.html  

so!

INGREDIENTS

• 3 cups grated fresh zucchini
• 2/3 cup apple sauce or pear butter (substitute for butter)
• 1 1/3 cup sugar
• 2 eggs, beaten
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup walnuts (optional)
• 1/4 to 2/4 cup chia seeds

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the apple sauce. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up.

GOOD LUCK!! 

seriously you can make a huge batch and freeze them I love these things