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Muf: Easy & Wholesome Zucchini Muffins

Source of Recipe

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Easy & Wholesome Zucchini Muffins

Sparkpeople.com – e-mail
Submitted by: CHEF_MEG
Reviews rated this recipe 4.3 of 5 stars.
Number of Servings: 18
Minutes to Prepare: 7 - Minutes to Cook: 20

This is a great recipe for summer, when you have a surplus of zucchini in the garden. Double or triple the batch and freeze them for quick and healthy breakfasts.

Ingredients:
1-1/2 c zucchini, grated
1-1/2 c rolled oats (not instant)
1-1/2 c whole wheat flour
2 t baking soda
2 t cream of tartar
1 1/2 t cinnamon
1/4 t nutmeg
1/2 c honey
1/4 c pineapple juice concentrate
1 t vanilla
3/4 c applesauce, unsweetened
8 oz crushed pineapple, drained
2 egg whites
6 dried apricots, finely chopped
1/4 c pecans, chopped
2 T flax meal

Directions:
Preheat oven to 325 degrees Fahrenheit. Coat two muffin pans with nonstick cooking spray. Grate zucchini and place in paper towels or cotton cloth; squeeze to remove moisture.

In a mixing bowl combine oats, flour, baking soda, cream of tartar, and spices. In a separate bowl combine honey, applesauce, drained pineapple, apricots, vanilla, and pineapple juice. Stir in egg whites. Combine the wet mixture with the dry; stir only until combined.

Portion out 18 muffins in the prepared tins. Combine pecans with flax meal; top each muffin with 1/2 teaspoon of mixture. Bake for 20 minutes.

One muffin equals: Calories: 128.0; Total Fat: 2.2 g; Cholesterol: 0.0 mg; Sodium: 148.6 mg; Total Carbs: 26.0 g; Dietary Fiber: 3.0 g; Protein: 3.2 g