Whole Wheat Zucchini Blueberry Raspberry Muffins

Muffins:

3 eggs, lightly beaten
1/2 cup unsweetened applesauce
1/2 cup olive oil
3 tsp vanilla extract
3/4 cup white sugar
3/4 cup brown sugar
3 cups shredded zucchini
3 cups soft whole wheat flour (ww pastry flour)
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 Tbsp ground cinnamon
1/2 tsp nutmeg
1/2 pint fresh or frozen blueberries
1/2 pint fresh or frozen raspberries

Streusel Topping:

1/2 cup flour
1/3 cup brown sugar
1 tsp cinnamon
2 Tbsp rolled oats
2 Tbsp softened butter

1.) Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two muffin pans, or line with muffin papers.

2.) In a large bowl, beat together the eggs, applesauce, oil, vanilla, and sugars. In a separate bowl combine the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Stir in the zucchini. Gently fold in the blueberries and raspberries. Transfer to the prepared pans.

3.) Combine topping dry ingredients well. Add butter and mix until crumble. Sprinkle topping over the tops of the uncooked muffins.

4.) Bake 18-20 minutes in the preheated oven, or until lightly browned and a toothpick inserted comes out clean. Cool 10 minutes in the pans, then turn out onto wire racks to cool completely.

5.) Scarf one down while it's still warm from the oven. Yum!

Notes:

Our whole family loved these! The muffins would be great even without the streusel, but with it they are completely over the top yummy.

If you can't find whole wheat pastry flour (also known as soft whole wheat flour) check a bulk food store. I've never seen it in a grocery story though I have sometimes seen it in health food stores. I buy mine at Bulk Barn. You can also substitute regular whole wheat flour but the muffins will be a little heavier. Or, you can use a combination of white flour and whole wheat. You can even just use white flour though your muffins won't be as healthy. They'll still be yummy though.

You may well be saying to yourself "olive oil"??!! Yes, olive oil. It's a healthy fat and preferrable to most others. Olive oil can have a distinctive taste when consumed by itself but in muffins you can not taste it. I've used it in pancakes with excellent results! If you are worried about it, you can use the extra light tasting olive oil which is virtually flavourless.