Today’s treat doubles as breakfast and dessert! Bake in bulk and freeze extras for an easy, healthy snack later!! 

Ingredients:

• 2 1/4 cups white whole wheat flour 
• 3/4 cup dark brown sugar 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon salt 
• 1 teaspoon ground cinnamon 
• 1/4 teaspoon ground allspice 
• 1 cup butter milk 
• 1/4 cup unsweetened applesauce
• 1 tablespoon melted coconut oil 
• 1 large egg 
• 1 teaspoon vanilla extract 
• 1/2 cup grated apple 
• 1/2 cup grated zucchini, moisture slightly squeezed out
• 1 cup chopped peeled apple  

Directions:

Preheat oven to 375 degrees fahrenheit. Line a muffin tin with paper liners or spray with cooking oil.  Set aside.

In a large bowl, whisk together: flour, brown sugar, baking soda, baking powder, salt, cinnamon, and allspice.  In a small bowl, whisk together: buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a spoon till combined.  Do not over mix!!  Gently stir in the grated apple, zucchini and chopped apple.  

Fill the prepared muffin pan with the batter (fill each cup about 3/4 of the way full). Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.  Let muffins cool to room temperature and ENJOY!!

OPTIONAL! After pouring muffins and before baking in over, sprinkle cinnamon sugar on the top to create a crispy and sugary top