‘The Urban Vegetarian’ host Desiree Nielsen shows us low-carb options for any meal of the day. The day wouldn’t be complete without a sweet snack, so Desiree adds more plants to her plate with moist zucchini muffins.
6-8 muffins
Ingredients:
2 cups (470 ml) zucchini, grated
2 eggs
½ cup (120 ml) olive oil
1/3 cup (80 ml) honey
1 cup (240 ml) apple sauce
1 ½ cups (350ml) whole wheat flour
½ cup (120 ml) oats
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
¼ teaspoon (2.5 ml) salt
1 teaspoon (5 ml) cinnamon
½ teaspoon (2.5 ml) ginger
¼ teaspoon (1.25 ml) nutmeg
Method:
Preheat oven to 350 F (180 C).
In a bowl, add grated zucchini and olive oil.
Crack eggs into a small bowl and whisk. Pour eggs into grated zucchini.
Add honey and apple sauce to bowl and mix together.
In a separate bowl, add whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir to combine.
Slowly pour wet ingredients into dry ingredients, and mix well.
Add cupcake liners to a muffin pan and spoon batter into them.
Bake for in oven 20 minutes, or until golden brown.
Enjoy!
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