Zucchini muffins

Recipe Information

Ingredients

• Cooking spray

• 1 1/2 cup rolled oats

• 1 1/2 cup whole wheat flour

• 2 teaspoons baking soda

• 2 teaspoons cream of tartar

• 1 1/2 teaspoons cinnamon

• 1/4 teaspoon nutmeg

• 1/2 cup honey

• 3/4 cup unsweetened applesauce

• 8 ounces crushed pineapple

• 6 dried apricots, finely chopped

• 1 teaspoon vanilla extract

• 1/4 cup pineapple juice concentrate

• 2 egg whites

• 1 1/2 cup grated zucchini

• 1/4 cup pecans, chopped

• 2 tablespoons flaxseeds

Directions

• Preheat an oven to 325 degrees F and spray two muffin pans with nonstick cooking spray.

• Combine the oats, flour, baking soda, cream of tartar, cinnamon, and nutmeg in a medium-sized mixing bowl.

• In a separate bowl, combine the honey, applesauce, drained pineapple, apricots, vanilla extract, and pineapple juice. Beat the egg whites into the mixture, fold in the zucchini, add the mixture to the dry ingredients, and mix gently.

• Pour some batter into each muffin section and sprinkle the pecans and flaxseeds on top. Bake for 20 minutes or until golden brown.

Nutrition (per serving)

• Calories: 128 cal

• Total fat: 2g

• Saturated fat: <1g

• Monounsaturated fat: <1g

• Cholesterol: 0mg

• Sodium: 149mg

• Potassium: 170mg

• Carbohydrate: 26g

• Fiber: 3g

• Protein: 3g