Preheat oven to 350 degrees. Lightly coat mini muffin pan with cooking spray; set aside.
These wholesome snacks are low in calories and carbs but high in fiber and protein. Chia seeds and flaxseeds offer healthy doses of omega-3 fatty acids and antioxidants. Freeze extra muffins for up to a month.
Servings and Ingredients
|1 ½ c. Hy-Vee all-purpose flour|
|¾ c. almond flour|
|1 c. Hy-Vee brown sugar, packed|
|¾ c. oat bran, wheat bran|
|3 tbsp. Hy-Vee HealthMarket chia seeds, or milled flaxseeds|
|2 tsp. Hy-Vee baking soda|
|1 tsp. Hy-Vee baking powder|
|1 tsp. Hy-Vee ground cinnamon|
|2 Hy-Vee large eggs, lightly beaten|
|¾ c. buttermilk|
|⅓ c. Hy-Vee cinnamon applesauce|
|2 tsp. Hy-Vee vanilla extract|
|3 c. grated zucchini, drained, (about 2 medium)|
|Hy-Vee chopped walnuts, optional|
Things To Grab
- Mini muffin pan
- Hy-Vee nonstick cooking spray
- 2 large bowls
- Wooden toothpick
- Wire cooling rack
In a large bowl, combine flours, brown sugar, oat bran, chia seeds, baking soda, baking powder and cinnamon; set aside.
In another large bowl, combine eggs, buttermilk, applesauce and vanilla. Stir in zucchini, mixing just until combined. Stir in flour mixture just until combined. Do not over-stir.
Spoon 1 tablespoon of batter into each muffin cup. If desired, top with walnuts. Bake for 12 to 14 minutes or until a toothpick inserted in center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove muffins to a wire rack. Cool completely. Repeat with remaining batter.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 15mg
- Sodium: 130mg
- Total Carbohydrates: 20g
- Protein: 3g