Zucchini Pineapple Muffins

These whole grain muffins are light as air and sweet-tasting. They make a good lunchbox treat, snack or dessert.

Makes 12 medium muffins.

Ingredients:

• 3 eggs, lightly beaten
• 1 c shredded zucchini
• 1 (20 oz) can crushed pineapple, well-drained
• 1/2 c vegetable oil
• 1 tsp vanilla
• 1 1/2 c whole wheat flour
• 3/4 c dark brown sugar, packed
• 1 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 3/4 tsp allspice
• 1/4 tsp sea salt

Directions:

1. Preheat oven to 350 degrees F and butter a 12-muffin cup baking tin.
2. In a large bowl, using a wooden spoon, beat together the eggs, zucchini, pineapple, oil, and vanilla until well-incorporated.
3. In a separate container, blend the flour, brown sugar, baking soda, cinnamon, allspice, and salt.
4. Add the flour mixture to the zucchini mixture and blend well.
5. Spoon evenly into prepared muffin cups, filling 7/8 full. Bake about 15 minutes, or until a toothpick inserted in the center comes out dry.
6. Cool in pan 10 minutes, before transferring to a cooling rack to cool completely.