Easy & Wholesome Zucchini Muffins
Introduction
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
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.
If you'd like, you can also top these with frosting of your choice! We love this healthy version.
If you'd like, you can also top these with frosting of your choice! We love this healthy version.
Number of Servings: 18