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How to Make 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.
15 min prep time
12servings
1 muffin
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Step-By-Step Instructions:
- Preheat oven to 350 degrees F. Lightly spray a muffin tin or line with paper muffin cups. Set pan aside.
- In a medium bowl, combine Splenda brown sugar blend, unsweetened applesauce, oil, egg whites and vanilla; mix well. Set aside.
- In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon and dates.
- Make a well in the center of the dry ingredients. Add sugar (wet) mixture to dry ingredients all at once and mix well.
- Stir in zucchini. Equally portion batter among the 12 muffin cups.
- Bake for 30 minutes or until toothpick inserted in center comes out clean.
Nutrition facts
12 Servings
-
Serving Size
1 muffin
- Amount per serving Calories 145
-
Total Fat
5g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 285mg
-
Total Carbohydrate
21g
- Dietary Fiber 3g
- Total Sugars 6g
- Added Sugars 0g
- Protein 4g
- Potassium 175mg
- Phosphorous 0mg
Ingredients
Cooking spray or 12 paper muffin cups
1
low-calorie brown sugar substitute
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
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