Carrot Zucchini Almond Muffins

I revamped this recipe over at Project Little Smith to make it a little healthier, more portion friendly and portable!

2 c. Trader Joe's White Whole Wheat Flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. ground ginger

1/4 c. Truvia sugar blend

4 egg whites

2 tbsp. Land O Lakes whipped butter, melted

3 tbsp. unsweetened applesauce

1 tsp. vanilla

1 ripe medium banana, smashed

1 c. grated carrots

2 c. grated zucchini

1/8 c. sliced almonds

Preheat the oven to 350 degrees. In a bowl mix all the dry ingredients - flour, baking powder, Truvia blend, baking soda, salt, and spices. In a large bowl beat together the eggs, vanilla, mashed banana, unsweetened applesauce and melted butter.

Add the dry ingredients to the wet in three parts, stirring after each addition just to combine. The batter will be very thick. Fold in the grated sliced almonds, carrots and zucchini. Drop by heaping spoonfuls into muffin pans.

Makes 12 muffins. Nutrition: 124 calories, 24g carbs, 2g fat, 4g protein, 4g fat, 2g sugar