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Healthy Zucchini Muffins




Source of Recipe


Better Recipes.com


List of Ingredients




4 eggs or 1 cup refrigerated or frozen egg product, thawed
4 cups shredded zucchini
1/4 cup canola oil
1 cup unsweetened applesauce
1 1/4 teaspoons vanilla
3 cups whole wheat flour
1 3/4 cups Splenda
1 tablespoon ground cinnamon
2 1/2 teaspoons baking soda
2 teaspoons baking powder
3/4 teaspoon salt
1 1/3 cups chopped nuts

Recipe



Preheat oven to 350 degrees. Lightly coat 2 1/2-inch muffin cups with nonstick cooking spray and set aside. In a large bowl combine eggs, zucchini, oil, applesauce, and vanilla; mix well. Add flour, Splenda, cinnamon, baking soda, baking powder, and salt; stir to combine. Stir in nuts. Fill muffin pans 2/3 full. Bake 20 minutes. Makes approx 30 muffins.

Notes: These muffins are very moist. The batter is not as stiff as regular muffin batter. The batter will be runnier, but not too much. You might need to add a little more flour depending on how wet your zucchini is.

Number of Servings: Makes approx 30 muffins