Based on the Blueberry Muffin recipe.  Low sugar and fat and healthier with white whole wheat flour. For milk, I use rice milk (the little 8 ounce containers) which is handy in my pantry at all times.  If you wish you can use any non dairy milk or make these dairy with regular milk or buttermilk. Makes 12 muffins

Combine well, these dry ingredients in a large bowl:
3 cups white whole wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon cinnamon
3 Tablespoons Stevia
2 cups grated zucchini
1 cup golden raisins
1 cup chopped walnuts

Combine the following in a 2 cup cover container and shake well:
2 eggs
1 teaspoon vanilla extract
1/4 cup grape seed or olive oil
1/4 unsweetened applesauce
1/2 cup brown sugar
8 ounces rice milk (or other milk as you prefer)

Preparation

Combine dry ingredients well in a large bowl

Combine wet ingredients by shaking together in a covered container.

Pour the wet ingredients into the dry ingredients and gently fold over until combined. (Don’t over mix.)

Spoon mixture into twelve standard size muffin tins. (I use silicone muffin molds.) Fill to the top of each. Sprinkle turbino sugar on the top of each muffin.

Bake 425 for 5 minutes. Reduce heat to 375 and bake for another 22 minutes.

Cool before removing from molds. Eat or freeze and reheat in microwave.