Raisin-Date Zucchini Muffins (flourless, gluten-free)
- Number of Servings: 33
Ingredients
Dates, 14 dates Raisins, 1 cup, packedChickpeas (garbanzo beans), 2.25 cup Zucchini, 2 cup,grated *Kraft Mayo with Olive Oil (reduced fat mayonnaise), 3 tbsp Sorghum Molasses Table Syrup, 0.5 cup NuNaturals MoreFiber, 1/2 CEgg, fresh, whole, raw, 3 small Egg white, large, 2 servingBaking Powder, .5 tsp *Orange Zest 2 TGinger Root, 3 tsp
Chop dates, zest orange(s), grate ginger. Set aside. Drain and rinse garbanzo beans and process in the food processor, add eggs and egg whites, process a little longer. Add mayonnaise, sorghum and MoreFiber sugar substitute, plus baking powder. Process again, briefly. Stir in dates, raisins, zest and ginger, along with zucchini. Apportion with large scoop into prepared muffin pans (lined or sprayed). Bake 15-20 minutes at 350 degrees F. Allow to cool before attempting to remove - may not need to cool completely, but will be a bit fragile while warm.
Serving Size: Makes 33 3T muffins
Number of Servings: 33
Recipe submitted by SparkPeople user DIANETT.
Serving Size: Makes 33 3T muffins
Number of Servings: 33
Recipe submitted by SparkPeople user DIANETT.
Nutritional Info Amount Per Serving
- Calories: 76.8
- Total Fat: 0.8 g
- Cholesterol: 12.4 mg
- Sodium: 76.3 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.3 g
- Protein: 1.8 g
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