Quantcast

High-Fiber Zucchini Muffins - Quick Recipe

Foodie Version of this Recipe

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
  • Carbohydrates 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.

Featured Article

New Year's Resolutions

Ready to make some healthy changes in 2013? Here are three simple steps to success.

On-The-Go Tips

No Time? No Problem!

Tips to help you stick to your healthy eating resolutions, even when time is tight.

Flavorful and Delicious!

More Foodie & Quick Recipes

What’s your style? Whether you are a foodie chef or a quick cook, we have recipes to match your cooking style. Some of these recipes are also gluten-free!

Find More Recipes

Get Our eNewsletter

If you don't already, receive monthly updates when new recipes, meal plans, videos, and healthy tips are available.

Sign Up Now

How Many Calories?

Calculate the number of calories you should eat each day to maintain your present body weight:

Please select an option before you continue.
Calculate My Calories

I don't do any physical activity other than what I need to do for my usual activities, such as going to work or school, grocery shopping, or doing chores around the house.

I do some moderate exercise every day in addition to doing my usual activities. For example, I walk about 1.5 to 3 miles a day at about 3 to 4 miles an hour. Or I do something else that's moderately active.

I am very active every day in addition to doing my usual activities. For example, I walk more than 3 miles a day at about 3 to 4 miles an hour. Or I do something else that's very active.

How Many Calories?

This number estimates how many calories you should eat per day to keep your body weight where it is now.

If you want to lose weight, you may need fewer calories. You should talk with your health care team for more personalized recommendations, but this calculator can help to get you started.

Calculate My Calories

*Estimates are rounded to the nearest 200 calories. An individual's calorie needs may be higher or lower than these average estimates. Developed from the 2010 US Dietary Guidelines for Americans.