Ingredients
- 1/3 Cup Splenda brown sugar blend
- 1/2 Cup Unsweetened Applesauce
- 1/4 Cup Canola Oil
- 4 Eggs
- 1 Teaspoon Vanilla
- 1 Cup Whole Wheat Flour
- 1 Cup Old Fashioned, Rolled Oats
- 2 Teaspoon Baking Powder
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Teaspoon Cinnamon
- 1/4 Cup Pitted Dates Chopped
- 2 Cup Zucchini Shredded
Servings: People
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
Recipe Notes
Recipe by Diabetes.org-. - See more at: http://www.diabetes.org/mfa-recipes/recipes/2013-07-zucchini-and-date-muffins.html#sthash.BerJ4KRR.dpuf
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