Makes 24 mini muffins, each 112 calories, 4 grams fat, 18 grams carbs, 2.5 grams protein
Ingredients:
Cooking spray
1 ¼ cup old fashioned oats, toasted in 400 degree oven for 10 minutes
1 cup chopped walnuts
1 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1 TBSP ground cinnamon
½ tsp salt
2 cups grated zucchini
½ cup pure maple syrup
1 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1 TBSP ground cinnamon
½ tsp salt
2 cups grated zucchini
½ cup pure maple syrup
½ cup natural applesauce (unsweetened)
1 cup golden raisins
1 ½ tsp vanilla extract
1 ½ tsp vanilla extract
1 large egg, beaten
Method:
Toast oats for 10 minutes, or until golden brown, in 400 degree oven. Cool briefly (5 minutes or so) and reduce oven to 325 degrees.
Spray mini muffin tin with cooking spray.
Pulse cooled oats and walnuts in food processor until coarsely ground.
Mix oat/nut mixture, flour, baking powder, baking soda, cinnamon and salt in a large bowl. In a separate bowl, mix zucchini, maple syrup, applesauce, raisins, vanilla, and egg.
Add wet ingredients to dry and stir until well combined.
Spoon into muffin tins
Bake for 12 minutes or until toothpick inserted in muffin comes out clean. Cool 5 minutes and remove from pan. Allow to cool completely on wire rack. Store in airtight container.
Adapted heavily from Whole Foods Recipe
