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Healthy Zucchini Muffins

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Submitted by: cmaldonado18

 

These whole wheat muffins are full of zucchini-a great way to sneak in vegetables into everyone's diet. Serve them for breakfast, brunch or as bread with dinner.
 

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

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Method

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

 

Submitted by: cmaldonado18 ()

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