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Zucchini Muffins

Recipe byyvonnefsu
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Ingredients: 

1 1/2 c zucchini, grated
1 1/2 c rolled oats (not instant)
1 1/2 c whole wheat flour
2 t baking soda
2 t cream of tartar
1 1/2 t cinnamon
1/4 t nutmeg
1/2 c honey
1/4 c pineapple juice concentrate
1 t vanilla
3/4 c applesauce, unsweetened
8 oz crushed pineapple, drained
2 egg whites
6 dried apricots, finely chopped
1/4 c pecans, chopped
2 T flax meal


Preheat oven to 325 degrees Fahrenheit

Coat two muffin pans with nonstick cooking spray. Grate zucchini and place in paper towels or cotton cloth; squeeze to remove moisture.
In a mixing bowl combine oats, flour, baking soda, cream of tartar, and spices.
In a separate bowl combine honey, applesauce, drained pineapple, apricots, vanilla, and pineapple juice.
Stir in egg whites.
Combine the wet mixture with the dry; stir only until combined.
Portion out 18 muffins in the prepared tins.
Combine pecans with flax meal; top each muffin with 1/2 teaspoon of mixture.
Bake for 20 minutes.

 

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