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Categories:
flour ground flaxseeds baking powder baking soda salt ground cinnamon ground nutmeg egg light agave canola oil water nonfat plain yogurt vanilla orange zucchini dates
Viewed: 43 - Published at: 7 years agoIngredients
- 3 cups sprouted spelt flour or sprouted whole wheat flour
- 3 tablespoons ground flaxseeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 large egg, or 2 large egg whites or 1/4 cup egg substitute
- 3/4 cup light agave nectar
- 1/4 cup canola oil
- 3/4 cup water
- 1/4 cup nonfat plain yogurt
- 2 teaspoons vanilla extract
- Freshly grated zest of 1 orange
- 2 cups grated zucchini, including skin (about 2 medium zucchini)
- 3/4 cup pitted dates, chopped
Method
- Preheat the oven to 350F.
- Line 12 muffin cups with paper liners.
- In a bowl, combine the flour, flaxseeds, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, mix together the egg, agave nectar, canola oil, water, yogurt, vanilla extract, and orange zest.
- Mix together the wet and dry ingredients until just combined.
- Fold in the zucchini and dates.
- Spoon the batter into the prepared muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
