Recipes

Whole-Grain Zucchini Muffins

Got lots of zucchini? Here’s a great use for them. For breakfast, brunch or snacks, these muffins are hearty and wholesome.
Print Recipe

Course Breakfast
Cuisine Continental

Servings 12 servings
Calories 1429.8 kcal

Ingredients

  

  • 1/2 cup(s) oat bran
  • 1 cup(s) whole wheat flour
  • 4 tablespoon(s) ground flax seed
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) ground nutmeg
  • 1/4 cup(s) egg substitute
  • 4 tablespoon(s) prune puree for baking
  • 2 small zucchinis, chopped
  • 24 teaspoon(s) Splenda Brown sugar
  • 1/4 cup(s) chopped pecans
  • 1/4 cup(s) chopped almonds
  • 1/4 cup(s) chopped dates

Instructions

 

  • Mix all ingredients by hand until blended.
  • Spoon batter into muffin-lined cups.
  • Bake at 350 degrees for 22 to 25 minutes.

Nutrition

Calories: 1429.8kcalCarbohydrates: 224.99gProtein: 46.3gFat: 50.12gSaturated Fat: 5.43gSodium: 1427.18mgFiber: 40.68gSugar: 71.73g

Keyword Cooking Lite, Healthy Bytes, Healthy Eating, Vegetables
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