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
- % Daily value*
-
Total Fat
6g
8%-
Saturated Fat
0.7g
4%
-
Saturated Fat
-
Cholesterol
20mg
7% -
Sodium
335mg
15% -
Total Carbohydrate
28g
10%-
Dietary Fiber
3g
11% -
Total Sugars
10g
-
Dietary Fiber
-
Protein
5g
-
Potassium
210mg
4%
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