High-Fiber Zucchini Muffins

High-Fiber Zucchini Muffins
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

The pureed black beans boost the fiber in this recipe without affecting flavor. You’ll be surprised how moist these gluten-free muffins turn out, and no one would guess that they are made with beans.

  • Prep time
    20 min
  • Servings
    12 Servings
  • Serving size
    1 muffin
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 muffin
  • Amount per serving Calories 185

  • Total Fat 6g
    • Saturated Fat 0.7g
  • Cholesterol 20mg
  • Sodium 335mg
  • Total Carbohydrate 28g
    • Dietary Fiber 3g
    • Total Sugars 10g
  • Protein 5g
  • Potassium 210mg


  • nonstick cooking spray
  • black beans (15-ounce, rinsed and drained)
    1 can
  • water
    1/4 cup
  • zucchini (grated, (about 1 1/2 medium zucchini))
    2 cup
  • baking mix (gluten-free, (such as Pamela’s))
    2 cup
  • salt
    1/2 tsp
  • ground cinnamon
    2 tsp
  • ground nutmeg
    1/4 tsp
  • eggs
  • egg whites
  • low calorie sugar substitute
    1/2 cup
  • canola oil
    3 tbsp
  • vanilla extract
    1 tsp
  • Apple Cider Vinegar
    1 tsp


  1. Preheat oven to 350 degrees. Line muffin tins with muffin papers and spray with cooking spray.

  2. Place black beans and water in a food processor and blend for 2-3 minutes, until you reach pumpkin consistency. Set aside.

  3. Use a paper towel to wring out excess moisture from grated zucchini, set aside.

  4. In a large bowl combine baking mix, salt, cinnamon and nutmeg.

  5. In another bowl, whisk together eggs, Splenda Sugar Blend, oil, vanilla and vinegar. Add black bean mixture and mix well.

  6. Make a well in dry ingredients and add wet ingredients. Mix well.

  7. Gently fold zucchini into muffin batter.

  8. Spoon batter into 12 muffin cups.

  9. Bake for 22-25 minutes or until a toothpick inserted in center comes out clean.

  10. Remove from oven and let muffins cool in pan for 10 minutes. Remove muffins from pan and cool completely on a wire rack.

  11. Note: If you don’t need to eat gluten-free, you can try making these muffins with a regular baking mix.

  • Recommended

    I was a little dubious about the beans being unnoticeable, and I made some changes to the recipe. I’m very new to cooking with diabetes in mind, so I’m not certain of the overall effect, but here’s what I did: I only used half of the bean mixture I used All Purpose In the Raw sweetener because I didn’t have Splenda Instead of GF baking mix, I used 1 C white whole wheat flour, 1C unbleached white flour and 1T baking powder. I omitted the salt because we limit sodium where possible This made 16 muffins I cooked half like this, and to the other half of the batter I added 1/2 cup finely shredded carrots These were tested by a tough crowd of adults and teenagers. They smelled delicious while baking. They were moist, and slightly dense. No one noticed the beans. The zucchini only ones were very bland. The carrots added a little depth of flavor. I’d make these again, but would probably decrease the zucchini to 1 3/4 C and add 1C finely shredded carrot, add the salt, and use half the beans. The teens said they would be better with frosting, so for theirs, I might try adding cocoa powder.