chocolate zucchini muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 1/2 c whole wheat flour1 c quick oats1 tsp baking powder1/2 tsp baking soda1/3 c cocoa1/2 c sour milk (add 1 tsp lemon juice or whte vinegar to milk)1 tsp cinnamon1/4 tsp each cloves & nutmeg1/4 c pureed prunes 1/4 c applesauce1/2 c pureed sweet potato3 egg whites1 1/2 c splenda2 c shredded zucchini
Spray twenty-four 2 1/2 inch muffin cups; set aside. In medium mixing bowl combine dry ingredients; set aside. Mix wet ingredients in seperate bowl. Add wet ingredients to dry ingredients all at once and mix till moistened. (do not over mix, batter will be lumpy) Spoon batter into muffin pans (I use an ice cream scoop to insure equal amounts) and bake at 350 degrees for 35-40 minutes, rotating pans halfway thru baking. Stoe in an air tight container. Top with powdered sugar or a dollop of cool-whip for an extra special treat!
Number of Servings: 24
Recipe submitted by SparkPeople user BSCHROER.
Number of Servings: 24
Recipe submitted by SparkPeople user BSCHROER.
Nutritional Info Amount Per Serving
- Calories: 69.8
- Total Fat: 0.6 g
- Cholesterol: 0.1 mg
- Sodium: 53.2 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.8 g
- Protein: 2.6 g
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