This week we had a craving for muffins, blueberry muffins to be exact. We were able to find some in the cupboard to whip up. As we rushed to get them in the oven, we noticed the lumpy mixture was not lumpy and instead of 2/3 cup water, we had mixed in 1 2/3 cups water. WHOOPS! We texted a friend for help and ended up adding more flour, cinnamon and vanilla extract. They turned out okay. Meaning the majority of them ended up in the trash. 

For our next muffin attempt, Spiced Apple Zucchini Muffins from Wholesomelicious. Amy suggests freezing extras to have on hand to pack for lunch (they defrost in an hour) or when you are limited for time in the morning, just throw in the oven to defrost. 
Prep Time: 15 mins     Cook Time: 15 mins     Total Time: 30 mins 
Serves 20 muffins 

Ingredients

2 cups whole wheat flour
1 cup rolled oats
¼ cup ground flax seed
1 tsp baking soda
¼ cup sugar (coconut or brown sugar work as well) 
2 tsp cinnamon
½ tsp allspice
1 tsp salt
½ cup chopped walnuts
½ cup greek yogurt
½ cup coconut oil (melted)
1 egg
1 tsp vanilla extract
¼ cup maple syrup
½ cup almond milk (or any milk of your choice)
1 apple, peeled, cored, and diced into small pieces (about 1 cup)
1 small zucchini, peeled and grated

Instructions 

Preheat oven to 375.
1. Line a 12 muffin cup pan with muffin liners, and lightly spray the muffin cups with a non-stick spray.
2. In a large bowl, mix together: flour, oats, flax seed, baking soda, sugar, cinnamon, allspice, walnuts, and salt. Set aside.
3. In a medium sized bowl, whisk together wet ingredients: yogurt, coconut oil, egg, vanilla, syrup, and almond milk.
4. Add wet ingredients to dry, and continue to mix together. Slowly fold in apples and zucchini. Batter will be thick.
5. Fill muffin cups about ⅔ full with batter, I use an ice cream scoop for this.
6. Bake at 375 for about 15 minutes, or until a toothpick inserted into muffins comes out clean.
7. Cool for 5 minutes, remove muffins from pan. Re-fill muffin cups with remaining batter.