Panecillos de Calabacín altos en fibra

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.