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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 are made with beans.

Prep Time: 20 minutes

Nutritional Facts

Serving Size: 1 muffin

  • Calories 185
  • Carbohydrate 28 g
  • Protein 5 g
  • Fat 6 g
  • Saturated Fat 0.7 g
  • Sugar 10 g
  • Dietary Fiber 3 g
  • Cholesterol 20 mg
  • Sodium 335 mg
  • Potassium 210 mg

This Recipe Serves 12

Ingredients

Cooking spray
15-ounce can black beans, rinsed and drained
¼ cup water
2 cups grated zucchini (about 1½ medium zucchini)
2 cups gluten-free baking mix (such as Pamela’s)
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 egg
2 egg whites
½ cup Splenda Sugar Blend
3 tablespoons canola oil
1 teaspoon vanilla
1 teaspoon apple cider vinegar

Instructions

  1. Preheat oven to 350 degrees. Line muffin tins with muffin papers and spray with cooking spray.
  2. Place black beans and water in a food processor and blend for 2-3 minutes, until you reach pumpkin consistency. Set aside.
  3. Use a paper towel to wring out excess moisture from grated zucchini, set aside.
  4. In a large bowl combine baking mix, salt, cinnamon and nutmeg.
  5. In another bowl, whisk together eggs, Splenda Sugar Blend, oil, vanilla and vinegar.  Add black bean mixture and mix well.
  6. Make a well in dry ingredients and add wet ingredients. Mix well.
  7. Gently fold zucchini into muffin batter.
  8. Spoon batter into 12 muffin cups.
  9. Bake for 22-25 minutes or until a toothpick inserted in center comes out clean.
  10. Remove from oven and let muffins cool in pan for 10 minutes. Remove muffins from pan and cool completely on a wire rack.

MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and these muffins can be gluten-free.

Note: If you don’t need to eat gluten-free, you can try making these muffins with a regular baking mix.

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