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

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.

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