Raisin-Date Zucchini Muffins (flourless, gluten-free)

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Nutritional Info
  • Servings Per Recipe: 33
  • 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

View full nutritional breakdown of Raisin-Date Zucchini Muffins (flourless, gluten-free) calories by ingredient


Introduction

I envisioned this as spicier, and it certainly could go in that direction, with cinnamon, allspice, cloves - and more sorghum or molasses. I envisioned this as spicier, and it certainly could go in that direction, with cinnamon, allspice, cloves - and more sorghum or molasses.
Number of Servings: 33

Ingredients

    Dates, 14 dates
    Raisins, 1 cup, packed
    Chickpeas (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 C
    Egg, fresh, whole, raw, 3 small
    Egg white, large, 2 serving
    Baking Powder, .5 tsp
    *Orange Zest 2 T
    Ginger Root, 3 tsp

Directions

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.