Fluffy-Good Zucchini Nut Muffins
Makes 9 medium-sized muffins, but feel free to make fewer, larger ones.
1 cup whole wheat flour
1/2 cup all-purpose flour
2/3 cup no-calorie granulated stevia that measures cup-for-cup like sugar (like the kind by Stevia Extract In The Raw)
1/3 cup brown sugar (not packed)
1 1/2 tsp. baking powder
1 tsp cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 1/2 cups shredded/grated zucchini (about 1 large zucchini)
1/2 cup fat-free liquid egg substitute
1/2 cup no-sugar-added applesauce
3 tbsp light whipped butter or light buttery spread, room temperature
1 tsp vanilla extract
3 tbsp crushed walnuts
Preheat oven to 350 degrees. Line 9 cups of a 12-cup muffin pan with baking liners, or spray them with nonstick spray.
In a large bowl, combine both types of flour, stevia, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a medium bowl, mix together the zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix in 1 1/2 tbsp walnuts.
Evenly distribute batter among the 9 cups of the baking pan. Sprinkle with remaining 1 1/2 tbsp crushed walnuts.
Bake until a toothpick inserted into the center of a muffin comes out clean, 20 - 25 minutes.