These muffins are mildly sweet, nutty and full of veggies. Each tasty muffin, which contains carrot and zucchini, offers 4 grams of fiber and chia seeds, which are high in Omega 3′s. But wait until you take your first bite. The cinnamon, cloves, nutmeg, ginger, raisins and dates all make these muffins so delicious, you’ll forget they’re so good for you!
Ingredients
1-½ cups of whole-wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup ground chia seeds
2 teaspoons cinnamon
½ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon ginger
¾ cup 1% buttermilk
1 egg
¼ cup canola oil
¼ cup applesauce
¼ cup white grape juice concentrate
1 packed cup of grated zucchini (1 small)
1 packed cup of grated carrot (1 medium)
½ cup chopped walnuts
¼ cup golden raisins
¼ cup chopped dates
Preparation
- Preheat oven to 375° F. Place paper muffin cups in 10 cups of a 12-cup muffin pan.
- In a medium-size bowl, combine first nine ingredients.
- In a separate bowl, mix buttermilk, egg, canola oil, applesauce and white grape juice.
- Add the wet ingredients to the dry ingredients and combine well.
- Fold in the zucchini, carrot, walnuts, raisins and dates. Save a few walnut pieces to top the muffins.
- Pour the batter into 10 of the cups (2/3 full). (Fill the extra two spaces with water to prevent burning.) Sprinkle on the reserved walnuts.
- Bake for 20 to 25 minutes. Muffins are done when a toothpick inserted into the center of a muffin comes out clean.
Nutritional information (per serving)
Calories: 220
Total Fat: 12 g
Saturated Fat: 1 g
Trans Fat: 0 g
Protein: 6 g
Carbohydrates: 25 g
Dietary Fiber: 5 g
Sugars: 9 g
Cholesterol: 20 mg
Sodium: 200 mg
