Remember that awesome deal on maple syrup I told you guys about last week? Well, check this out. I traded in an old textbook to Amazon.com a while back, and received a $16 credit for it. So, I was able to purchase a 32-ounce bottle of organic maple syrup and two 46-ounce bottles of organic agave nectar for less than 10 bucks! With the deals and my credit, I was able to seriously stock up on stuff I normally can't even afford to buy.
These zucchini walnut muffins are made with whole wheat flour, applesauce instead of oil, agave instead of sugar, and topped with toasted wheat germ. Can we say fiber explosion?! Add in some protein from the walnuts, and tasty vites from the bananas and zucchini, and you're looking at a pretty great way to start your day. Try these on for size...
1 small/medium zucchini, grated (do not peel)
2 over-ripe bananas, mashed
1/2 cup unsweetened applesauce
2/3 cup agave nectar
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1 teaspoon nutmeg
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1/4 cup toasted wheat germ
- Preheat oven to 325 degrees.
- In a large bowl, mash your bananas. Then add zucchini, applesauce, agave, and vanilla. Stir well.
- Add all remaining ingredients, except wheat germ, and stir well.
- Divide batter equally into an oiled (or sprayed) 12-muffin pan.
- Top each muffin with a generous sprinkling of toasted wheat germ.
- Bake for 30 minutes.
Calories: 230.2 / Total Fat: 7.9g (Saturated Fat: 0.9g, Polyunsaturated Fat: 5.2g, Monounsaturated Fat: 1.0g) / Cholesterol: 0.0mg / Sodium: 276.0mg / Potassium: 237.1mg / Total Carbohydrates: 36.6g (Dietary Fiber: 5.7g, Sugar: 18.6g) / Protein: 5.9g