Zucchini and Date Muffins
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.
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- Prep time
- 15 min
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- Servings
- 12 Servings
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- Serving size
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1 muffin
Ingredients
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Cooking spray or 12 paper muffin cups
- 1
- 1
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Splenda Brown Sugar blend
- 1/3 cup
- 1/3 cup
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applesauce (unsweetened)
- 1/2 cup
- 1/2 cup
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canola oil
- 1/4 cup
- 1/4 cup
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egg whites
- 4
- 4
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vanilla extract
- 1 tsp
- 1 tsp
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whole wheat flour
- 1 cup
- 1 cup
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old fashioned, rolled oats
- 1 cup
- 1 cup
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baking powder
- 2 tsp
- 2 tsp
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baking soda
- 1 tsp
- 1 tsp
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salt
- 1/2 tsp
- 1/2 tsp
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ground cinnamon
- 1 tsp
- 1 tsp
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pitted dried dates (chopped)
- 1/4 cup
- 1/4 cup
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zucchini (shredded)
- 2 cup
- 2 cup
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Panecillos de calabacín y dátiles
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Directions
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Preheat oven to 350 degrees F. Lightly spray a muffin tin or line with paper muffin cups. Set pan aside.
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In a medium bowl, combine Splenda brown sugar blend, unsweetened applesauce, oil, egg whites and vanilla; mix well. Set aside.
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In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon and dates.
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Make a well in the center of the dry ingredients. Add sugar (wet) mixture to dry ingredients all at once and mix well.
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Stir in zucchini. Equally portion batter among the 12 muffin cups.
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Bake for 30 minutes or until toothpick inserted in center comes out clean.