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.
Course Breakfast
Cuisine Continental
Servings 12 servings
Calories 1429.8 kcal
- 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
Mix all ingredients by hand until blended.
Spoon batter into muffin-lined cups.
Bake at 350 degrees for 22 to 25 minutes.
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