Eggless Strawberry Zucchini Whole Wheat Muffins As Promised !
If you have been following me on Facebook , you must be aware that it is about to rain in my neck of woods and that has put me in a generous, cheerful mood. Summer days live up to their reputation here and any relief from this scorching heat is always welcome and bound to life one's spirits. Now, that you got a general gist of the reason behind my cheerfully benevolent mood , let's move on to the promise part . Many of my loyal followers are always on the lookout for eggless and whole wheat recipes and today with the rain gods being merciful and all that , decided to try the aforementioned bake.
Zucchinis are my current obsession . It would be grammatically correct to say that trying them in varied bakes is my current obsession. Also, the first statement also happens to be factually incorrect as it appears I always get obsessed with zucchinis bakes this time of the year. It all started with a zucchini "apple" crisp , followed by "chocolate zucchini bread" which in turn led to my previous bake "Zucchini Brownie Surprise Cake" which by the way turned out be decadent super moist and as such was a superhit Bake.
For this particular bake, I tried to experiment with both zucchinis and strawberries and the result was a nuanced delight . Just a few things to keep in mind while trying this bake . Spray the muffin liners with non stick spray to avoid the muffins sticking to them . Also, you might have to increase the amount of milk if you find your mixture too dry. I had to add a good two tablespoons of extra milk to get the desired consistency. Also, to up the healthy factor, you may add two tablespoon of chia seeds while folding in the batter. Without further adieu , let's move on to the recipe -
1 1/2 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
2 tbsp olive oil
1/2 cup apple sauce
1 cup grated zucchini
3/4 cup diced strawberries
1/3 cup honey or maple syrup
1/4 cup milk
Pre heat the oven to 350 degrees F or 180 Degrees C.
Line a muffin pan with muffin liners and spray it with a non stick spray as well.
Take a large bowl and sift all the dry ingredients - flour, salt and baking soda.
Take another separate bowl and to it add the excess water removed zucchini and all other wet ingredients -apple sauce, honey and milk and olive oil.
Add the wet ingredients to the dry ingredients and gently fold in the strawberries.
Distribute the batter equally among the 12 muffins cups making sure they are 1/2 to 3/4 th filled.
Bake for 25 minutes or until a tooth pick inserted in the center comes out clean.
Remove and let cool on a wire rack.
Take the muffin out of the pan and further cool before enjoying .