Zucchini Date Muffins
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 information
Yield
makes 12 muffins
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
Step 2
In a bowl, combine the flour, flaxseeds, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, mix together the egg, agave nectar, canola oil, water, yogurt, vanilla extract, and orange zest. Mix together the wet and dry ingredients until just combined. Fold in the zucchini and dates. Spoon the batter into the prepared muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
