Zucchini Date Muffins

Name: Zucchini Date Muffins
Yield: makes 12 muffins
Ingredients: 3 cups sprouted spelt flour or sprouted whole wheat flour; 3 tablespoons ground flaxseeds; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 large egg, or 2 large egg whites or 1/4 cup egg substitute; 3/4 cup light agave nectar; 1/4 cup canola oil; 3/4 cup water; 1/4 cup nonfat plain yogurt; 2 teaspoons vanilla extract; Freshly grated zest of 1 orange; 2 cups grated zucchini, including skin (about 2 medium zucchini); 3/4 cup pitted dates, chopped

December 9, 2011

I keep a batch of these low-fat muffins in my freezer at all times. They stand in as cupcakes when my daughter, Sofia, asks, “What’s for dessert?” For a quick and easy low-fat frosting, spread a little Greek-style yogurt over the top, drizzle with agave nectar, and add a sprinkle of cinnamon. Perfect!

Recipe notes

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