Mini Zucchini Muffins - 25 calories a pop!

Growing up in a Southern home we ate a bit of zucchini bread. Now, I know there is no true substitute for the rich flavor of real butter and sugar, but I tried! Instead of opting for a bread I chose mini muffins, better portion control and they would freeze better. That is, if they last that long!

MINI ZUCCHINI MUFFINS

1 c. organic unbleached white whole wheat flour*

2/3 c. tapioca flour*

1/2 c. baking Splenda

1 -2 tsp. cinnamon (I prefer 2)

1 1/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. sea salt

1 egg

1/2 c. Almond Breeze Coconut Almond Blend Unsweetened Vanilla Milk**

1 3/4 c. shredded fresh zucchini, unpeeled (about 2 - 7" small)

3 tbsp. unsweetened applesauce

1/2 tsp. orange zest (optional)

1/2 tsp. vanilla

1 tsp. granulated brown sugar

Preheat oven to 400 degrees. Spray mini muffin pans with baking spray (the kind with flour - or use paper muffin liners). In a large bowl combine all dry ingredients (flours, splenda, cinnamon, baking powder, baking soda and sea salt). In a smaller bowl combine all wet ingredients (zucchini, egg, milk, applesauce, vanilla, orange zest). Once both bowls are mixed well pour wet batter into dry bowl and mix until blended. 

Pour by tablespoon into mini muffin pan. Once all batter is poured out sprinkle tops with 1 tsp. granulated brown sugar (a little goes a long way with this stuff). You can add more if you like, it's only 10 calories per teaspoon. 

Bake at 400 degrees for 15-18 minutes or until desired. Some folks like their muffins more moist than dry and vice versa. 

Recipe yields about 34 mini muffins - 25 calories each.

*If you only have one type of flour - you may use whatever you have, all purpose, rice flour, etc. This just happened to be what I had in the cupboard. Just make sure you are essentially using 1 2/3 c. flour. You will need to adjust the calories based on your substitution - my recipe total flour calories is 625.

**If you would rather use soymilk, skim milk, whole milk, etc. you may use that as well. Just adjust the calorie contents accordingly - my recipe uses 20 calories of the blended milk.