Hello, healthy, satisfying, and portable breakfast. Here’s another one making the most of fresh fruits and veggies, whether you’ve brought home a bagful from the farmers’ market or supermarket. Make these muffins the night before, then grab and go. At just 145 calories, with just 5 grams of fat, and 6 grams of sugar, per serving, this recipe also offers 4 grams of protein with 3 grams of fiber. (They’re a good source of potassium, too, at 175 mgs.)
Cooking spray or 12 paper muffin cups
1/3 cup Splenda® brown sugar blend
½ cup unsweetened applesauce
¼ cup canola oil
4 egg whites
1 tsp. vanilla
1 cup whole-wheat flour
1 cup old fashioned, rolled oats
2 tsps. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
¼ cup chopped, pitted dates
2 cups zucchini, shredded
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 a toothpick inserted in the center comes out cleanly.
*For the bread version of this recipe, just use a loaf pan and increase the cooking time from 30 minutes to 50–60.
Recipe adapted from www.diabetes.org.
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