Zucchini and Date Muffins

Zucchini and Date Muffins
Summary

These make a great grab-and-go breakfast for the road. You can also make this recipe into a loaf of zucchini bread if you want. Just increase the cooking time to 50-60 minutes.

  • Prep time
    15 min
  • Servings
    12 Servings
  • Serving size
    1 muffin
Breakfast Foodie Vegetarian
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 muffin
  • Amount per serving Calories 145

  • Total Fat 5g
    • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 290mg
  • Total Carbohydrate 21g
    • Dietary Fiber 3g
    • Total Sugars 6g
  • Protein 4g
  • Potassium 180mg
Breakfast Foodie Vegetarian
Ingredients

Ingredients

  • Cooking spray or 12 paper muffin cups
    1
  • Splenda Brown Sugar blend
    1/3 cup
  • applesauce (unsweetened)
    1/2 cup
  • canola oil
    1/4 cup
  • egg whites
    4
  • vanilla extract
    1 tsp
  • whole wheat flour
    1 cup
  • old fashioned, rolled oats
    1 cup
  • baking powder
    2 tsp
  • baking soda
    1 tsp
  • salt
    1/2 tsp
  • ground cinnamon
    1 tsp
  • pitted dried dates (chopped)
    1/4 cup
  • zucchini (shredded)
    2 cup
Directions

Directions

  1. Preheat oven to 350 degrees F. Lightly spray a muffin tin or line with paper muffin cups. Set pan aside.

  2. In a medium bowl, combine Splenda brown sugar blend, unsweetened applesauce, oil, egg whites and vanilla; mix well. Set aside.

  3. In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon and dates.

  4. Make a well in the center of the dry ingredients. Add sugar (wet) mixture to dry ingredients all at once and mix well.

  5. Stir in zucchini. Equally portion batter among the 12 muffin cups.

  6. Bake for 30 minutes or until toothpick inserted in center comes out clean.

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