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How to Make High-Fiber 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
12servings
1 muffin
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Step-By-Step Instructions:
- Preheat oven to 350 degrees. Line muffin tins with muffin papers and spray with cooking spray.
- Place black beans and water in a food processor and blend for 2-3 minutes, until you reach pumpkin consistency. Set aside.
- Use a paper towel to wring out excess moisture from grated zucchini, set aside.
- In a large bowl combine baking mix, salt, cinnamon and nutmeg.
- In another bowl, whisk together eggs, Splenda Sugar Blend, oil, vanilla and vinegar. Add black bean mixture and mix well.
- Make a well in dry ingredients and add wet ingredients. Mix well.
- Gently fold zucchini into muffin batter.
- Spoon batter into 12 muffin cups.
- Bake for 22-25 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven and let muffins cool in pan for 10 minutes. Remove muffins from pan and cool completely on a wire rack.
- Note: If you don’t need to eat gluten-free, you can try making these muffins with a regular baking mix.
Nutrition facts
12 Servings
-
Serving Size
1 muffin
- Amount per serving Calories 185
-
Total Fat
6g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 20mg
- Sodium 335mg
-
Total Carbohydrate
28g
- Dietary Fiber 3g
- Total Sugars 10g
- Added Sugars 0g
- Protein 5g
- Potassium 210mg
- Phosphorous 0mg
Ingredients
nonstick cooking spray
1
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
1
egg whites
2
low calorie sugar substitute
1/2 cup
canola oil
3 tbsp
vanilla extract
1 tsp
Apple Cider Vinegar
1 tsp
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.