Lunch: High-Fiber Zucchini Muffins

The pureed black beans boost the fiber in this recipe without affecting flavor. You'll be surprised how moist these gluten-free muffins turn out, and no one would guess that are made with beans.

This recipe includes superfoods such as:

Cinnamon, Apple Cider Vinegar

Health benefits of High-Fiber Zucchini Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

Cooking spray
15-ounce can black beans, rinsed and drained
¼ cup water
2 cups grated zucchini (about 1½ medium zucchini)
2 cups gluten-free baking mix (such as Pamela’s)
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 egg
2 egg whites
½ cup Splenda Sugar Blend
3 tablespoons canola oil
1 teaspoon vanilla
1 teaspoon apple cider vinegar

Instructions

Preheat oven to 350 degrees. Line muffin tins with muffin papers and spray with cooking spray.
Place black beans and water in a food processor and blend for 2-3 minutes, until you reach pumpkin consistency. Set aside.
Use a paper towel to wring out excess moisture from grated zucchini, set aside.
In a large bowl combine baking mix, salt, cinnamon and nutmeg.
In another bowl, whisk together eggs, Splenda Sugar Blend, oil, vanilla and vinegar.  Add black bean mixture and mix well.
Make a well in dry ingredients and add wet ingredients. Mix well.
Gently fold zucchini into muffin batter.
Spoon batter into 12 muffin cups.
Bake for 22-25 minutes or until a toothpick inserted in center comes out clean.
Remove from oven and let muffins cool in pan for 10 minutes. Remove muffins from pan and cool completely on a wire rack.
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and these muffins can be gluten-free.
Note: If you don’t need to eat gluten-free, you can try making these muffins with a regular baking mix.