Naturally-Sweetened Zucchini Muffins (with Maple & Honey!)

Recognize something from Monday's post? I know it's fall and all but zucchini muffins are definitely something to get excited about, especially ones like these: sweetened with maple syrup and pure honey, and sporting a healthy dose of whole wheat.

I am sure you've heard all of the "Go sugar free!" Give up sugar!" chanting over the internet lately. I've stopped and thought about it more than once, most recently a few weeks ago. Even if you just pause a moment to think about, it's hard to deny that sugar is an addictive "substance". There's not very much else (besides bacon) I crave, particularly when I'm sad / cranky / tired / happy / bored. I crave it just about ALL THE TIME. Besides the cravings, I hope I don't have to point out to you that sugar is pretty much in everything nowadays. Pasta sauce, bread, crackers, salad dressings...Kind of scary, right?

I think it's most important---whether sugar is a part of your diet or not---that we are aware. So that when we go to purchase any item, dessert or not, we are conscious about what's in it. For me, it's important to make sure that I'm not consuming unnecessarily high amounts of sugar in things that are not dessert. I want to enjoy my sugar in brownies and ice cream, rather than in lasagna for dinner when I may not even realize it's there!

With so many people doing this "no processed sugar" thing now, I was curious as to whether you could actually make something like cookies, cakes or muffins without the evil...and you know, still have it be recognizable? Same look, texture and taste. I ruled out sweetening with bananas, dates or coconut sugar because a) I don't want to feel openly sugar-cheated, b) use an ingredient I dislike to begin with, or c) have to go out and buy something I don't already have (and is probably expensive).

I feel like these are all fair stipulations....that even some of you may have.

Then, easily enough, I found these gorgeous zucchini muffins from Pinch of Yum. They are sweetened with a combination of honey and maple syrup---both already in my kitchen and beloved! Half of the flour is whole wheat, if you so chose, and light olive oil is recommended (versus butter or vegetable oil). All I had was normal "full taste" olive oil both times I made these, so I used canola instead. They still came out perfectly!

The muffins are surprisingly light and FLUFFY. I thought, for sure, that the liquid sweeteners and whole wheat flour would weigh them down. There's a good (not overwhelming) level of sweetness as muffins should have, but with no distinct honey or maple taste. I was worried one or both of the flavors would be overpowering. Silly me!

These muffins have made great breakfasts with a side of fruit and yogurt, afternoon snacks and occasionally, a healthy dessert option. Since the Richmond Marathon is less than a month away, Garland and I made the decision to eat healthier. That means more real foods, less over-processed treats. There's absolutely still sugar in our diets---which both of us agreed was for our sanity---but it's nice to know there are some alternatives, like these muffins, you can feel slightly better about consuming.

I should also mention that the muffins store well frozen (for a few weeks) when wrapped individually in plastic wrap and stored in an airtight gallon or sandwich bag. I actually have one sitting on my desk right now, waiting for my 3:30PM SUGARY SNACK ATTACK. Mmmmm.

Naturally-Sweetened Zucchini Muffins

Servings: 14-16 muffins

1 cup whole wheat flour
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla extract
1 cup canola oil, or light-flavored olive oil
2/3 cup pure maple syrup*
1/3 cup honey*
2 large eggs, room temperature
3 cups shredded zucchini (about 2 zucchinis)

• Preheat oven to 350 degrees and prepare muffin pan(s) with non-stick baking spray or muffin liners.
• In a large bowl, combine flours, baking agents, salt and cinnamon. In a separate bowl, mix together the remaining wet ingredients until incorporated: sweeteners, eggs, oil, vanilla and zucchini. Make a well in the dry mixture and pour in the wet mixture. Stir no more than 15 strokes to avoid overmixing (which will make tough muffins!)
• Bake for 17-20 minutes, until edges are slightly browned and the tops spring back when touched. I always use a toothpick the

*I've also done 1/3 cup of each sweetener and filled up the remaining 1/3 cup with an even amount of both sweeteners. (It works out to 1/3 cup + 2 tablespoons + 2 teaspoons of each...but eye-balling it is probably the easier route!)

Notes: Barely adapted from Pinch of Yum