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Zucchini and Date Muffins

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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:

  1. Preheat oven to 350 degrees F. Lightly spray a muffin tin or line with paper muffin cups. Set pan aside.
  2. In a medium bowl, combine Splenda brown sugar blend, unsweetened applesauce, oil, egg whites and vanilla; mix well. Set aside.
  3. In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon and dates.
  4. Make a well in the center of the dry ingredients. Add sugar (wet) mixture to dry ingredients all at once and mix well.
  5. Stir in zucchini. Equally portion batter among the 12 muffin cups.
  6. Bake for 30 minutes or until toothpick inserted in center comes out clean.
Breakfast and Brunch
Foodie
Vegetarian
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Nutrition facts

12 Servings



  • Serving Size

    1 muffin


  • Amount per serving



    Calories





    145

  • % Daily value*

  • Total Fat
    5g

    6%

    • Saturated Fat
      0.5g

      3%

  • Cholesterol
    0mg

    0%

  • Sodium
    285mg

    12%

  • Total Carbohydrate
    21g

    8%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      6g

  • Protein
    4g

  • Potassium
    175mg
    4%

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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