Dairy Free Whole Wheat Zucchini Muffins

Here's a different version of Zucchini muffins. These Zucchini muffins from We Made That are made with whole wheat, oil and almond milk.  While they still contain quite a bit of sugar, it is less than a traditional muffin.

I put 1/2 c raisins in half the batch and 1/2 c chocolate chips in the other half of the batch.  If you add either one of these things, the cinnamon sugar sprinkle topping is not necessary as the chocolate and/or the raisins add their own sweetness.

Unfortunately, I did not take a picture of these muffins.  At least, I don't think I did.  Truth be told I couldn't tell if the pictures of the muffins were for the Loaded Zucchini muffins, or these!

They are both great recipes!  I made this version for a friend who can't eat dairy.  They got a double thumbs up from him.

Whole Wheat Zucchini Muffins from We Made That 2 C Whole Wheat Flour
1 1/3 c Flour
1 C Sugar
2 t Cinnamon
2 1/2 t Baking Powder
1 t Baking Soda
1/2 t Salt 2 2/3 C Shredded Zucchini(I used shredded yellow squash and zucchini) 1 C almond Milk 1/4c Oil 1/4c Honey 2 eggs optional topping: 2 T sugar 1/2 t cinnamon Preheat oven to 400F.  in lg bowl mix flours, sugar, cinnamon, salt, baking powder and soda. In sm bowl mix squash, milk, oil, honey and eggs. Add wet to dry. (Fold in any add ins at this point.)  Scoop into sprayed or paper cup lined muffin tins.  Mix cinnamon and sugar in a small bowl and sprinkle on top of batter, if using.  Bake 15 min.  Remove muffins from pan immediately and cool on wire rack.