Zucchini Muffins
Tuesday, 06 September 2016
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
servings |
Ingredients
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup nonfat milk
- 2 egg whites
- 1/8 cup vegetable oil
- 1/3 cup honey
- 1 cup zucchini grated
Ingredients
| |
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.
- Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
- Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.
- Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.
Recipe Notes
140 Calories
- Published in Breakfast
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Power Punch Cookies
Thursday, 01 September 2016
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings |
Ingredients
- 4 cups rolled oats
- 1 can cannellini beans (15 ounce)
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 3 scoops CleanVitamins Protein Powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2/3 cup dates chopped & pitted
- 1/2 cup coconut flaked, unsweetened
- 1/2 cup rasins
- 1/2 cup chopped walnuts
Ingredients
| |
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour.
- In a medium bowl, mash beans to a smooth paste. Stir in the white sugar, brown sugar and vanilla until well blended. Combine the ground oats, baking powder, baking soda and cinnamon; blend into the bean mixture. Stir in the dates, coconut, raisins and walnuts. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
- Bake for 10 to 15 minutes in the preheated oven, until golden. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.
Recipe Notes
180 Calories
