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Categories:
zucchini rolled oats flour bran baking powder baking soda salt cinnamon ground allspice walnuts unsweetened applesauce canola oil egg whites vanilla sugar raisins unsweetened almond milk banana
Viewed: 91 - Published at: 8 years agoIngredients
- 2 cups zucchini grated
- 2/3 cup rolled oats
- 1 1/2 cups flour
- 1 cup oat bran
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground allspice
- 1/4 cup chopped walnuts
- 1/2 cup unsweetened applesauce
- 1/4 cup canola oil
- 4 egg whites
- 2 teaspoons vanilla
- 1/4 cup sugar
- 1/2 cup raisins
- 1/2 cup unsweetened almond milk
- 1 banana small, mashed
Method
- preheat oven to 400 F. coat muffin tins with oil/cooking spray
- Place raisins in a small bowl and cover with hot water; let soak for 5 minutes. Drain and set aside
- Whisk oats, flour, oat bran, baking powder, baking soda, salt, cinnamon and allspice in a large mixing bowl.
- Whisk egg whites in a medium bowl until frothy. Add sugar and whisk until it has dissolved. Mix in bananas, milk, oil, applesauce, and vanilla.
- Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula until just combined. Gently stir in zucchini, walnuts, and the drained raisins. Scoop the batter into the prepared pan.
- Bake the muffins until the tops spring back when touched lightly, 15 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
