Stevia Zucchini Muffins

1 cup lightly packed shredded zucchini
1/3 teaspoon powdered stevia extract
2 tablespoons honey, warmed (I used sugar free maple syrup or agave because I was out of honey)
1 3/4 cups whole wheat flour
1/4 cup allpurpose flour (I use Eagle Mills All Purpose Unbleached Flour Ultragrain)
1 tsp baking powder
1 tsp baking soda
1 tsp powdered stevia herb
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 cup pumpkin or applesauce or banana mashed
1 serving Ener-g Egg Replacer or 1 egg or 2 egg whites (this recipe is with egg replacer)
1/2 cup unsweetened applesauce or pumpkin
1/2 cup unsweetened rice milk + 1/2 Tbsp lemon juice or buttermilk or yogurt
1 tsp vanilla extract
1/2 tsp stevia concentrate

1. Preheat oven to 375. Oil muffin pan
2. Grate zucchini and squeeze out excess water
3. Heat honey in bowl. Place pressed zucchini in bowl with honey and stevia extract and set aside.
4. Sift flours, leavings, stevia herb, spices and salt.
5. In a mixing bowl beat the pumpkin and egg replacer with a wire whisk. Beat in applesauce (or more pumpkin), milk, vanilla, stevia concentrate and mix well. Stir in sweetened zucchini.
6. Fold in dry ingredients stirring quickly.
7. Pour in muffin tin and bake for 25 to 30 minutes

Number of Servings: 12

Recipe submitted by SparkPeople user AFRICAPARISH.