Oil-Free Chocolate Zucchini Walnut Muffins

Welcome to my first blog!

Today is Quebec day and quite rainy, so time to cook!

I decided to make my favorite muffins. No oil or added fat. Just a lot of goodness and quite decadent!

I have tried a new type of cup cake mold in the shape of a donut. I found them on Amazon. 

Chris is a donut lover, and I find this is a more healthy alternative.

Lesson learned when using this type of mold if you like a real donut shape ... don't fill them too much otherwise the "donut hole" will be filled out.

However, it turned out great for us ... I filled them with almond butter and it was amazing. Next time, I might even try a glazing with peanut butter. 

This recipe is from Angela from Oh She Glows.

Link to her site and spotlight:

http://ohsheglows.com/2012/08/06/oil-free-chocolate-zucchini-walnut-muffins/

 Oil-Free Chocolate Zucchini Walnut Muffins

Lightly sweet, whole wheat, and oil-free, these muffins make a special breakfast or take along snack. I love them with a pat of soy-free Earth balance to add a bit of moisture. Whole Wheat Pastry Flour works well in this recipe to create light muffins that are still 100% whole grain. You can also use all-purpose flour if that’s all you have on hand. I don’t recommend subbing the pastry flour for regular whole wheat flour as the muffins will likely turn out too dry and dense

In the making...