Healthy Cranberry Nut and Zucchini 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.
      • Yield:
      • 12 Muffins
      • Ingredients:
        • Non-stick butter baking spray with powder
        • 1¼ Cups Arrowhead Mills Organic Unbleached Wheat Flour
        • ½ teaspoon baking powder + ½ teaspoon baking soda
        • ½ teaspoon ground cinnamon
        • ¼ teaspoon sea salt
        • 2 large eggs
        • 1 Cup soft brown sugar
        • ½ Cup canola oil
        • ½ teaspoon pure vanilla extract
        • 1 Cup finely grated zucchini
        • ½ Cup frozen cranberries
        • ½ Cup chopped pecans
      • Directions:
        1. Preheat oven 350°F. Generously butter a standard muffin tins In a medium bowl combine together flours, baking powder, baking soda, and cinnamon, salt and set aside.
        2. In a medium bowl, whisk together eggs, sugar, oil, and vanilla.
        3. Stir in zucchini and nuts.
        4. Stir in the flour mixture and fold in the cranberries, do not over mix.
        5. Divide the batter between the muffin tins and bake in the center of the oven for 25-30 minutes or until test comes out clean.
        6. Let cool in pan for 5 minutes and then remove from pan to cool completely on wire rack.