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How to Make Fiber Filled Zucchini Muffins
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.
20 min prep time
25 min cook time
17servings
1 muffin
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Step-By-Step Instructions:
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Preheat oven to 350 degrees. Line muffin tins with muffin papers and spray with cooking spray.
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Place black beans and water in a food processor and blend for 2-3 minutes, until you reach pumpkin consistency. Set aside.
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Use a paper towel to wring out excess moisture from grated zucchini, set aside.
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In a large bowl combine baking mix, salt, cinnamon, nutmeg and cocoa powder.
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In another bowl, whisk together eggs, no-calorie sweetener, maple syrup, canola oil, vanilla and yogurt. Add black bean mixture and mix well.
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Make a well in dry ingredients and add wet ingredients. Mix well.
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Gently fold zucchini into muffin batter.
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Spoon batter into 18 muffin cups.
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Bake for 22-25 minutes or until a toothpick inserted in center comes out clean.
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Remove from oven and let muffins cool in pan for 10 minutes. Remove muffins from pan and cool completely on a wire rack.
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Note: If you don’t need to eat gluten-free, you can try making these muffins with a regular baking mix.
Nutrition facts
17 Servings
-
Serving Size
1 muffin
- Amount per serving Calories 110
- % Daily value*
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Total Fat
3g
4%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 10mg 3%
- Sodium 210mg 9%
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Total Carbohydrate
23g
8%
- Dietary Fiber 2g 7%
- Total Sugars 1g
- Added Sugars 0g 0%
- Protein 3g
- Potassium 160mg 3%
Ingredients
nonstick cooking spray
1
reduced sodium black beans (drained and rinsed)
1, 15-ounce 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
Kosher Salt
1/2 tsp
ground cinnamon
2 tsp
ground nutmeg
1/4 tsp
unsweetened cocoa powder
1/2 cup
eggs
1 large
egg whites
2 large
sugar free baking substitute
1/4 cup
sugar-free maple-type syrup
1/4 cup
Plain Nonfat Greek yogurt
1/4 cup
canola oil
3 tbsp
vanilla extract
1 tsp
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Reviews & Ratings
Recommended
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.