1 1/2 cups shredded zucchini (about 1 large zucchini)
1 cup oatmeal ground finely (oat flour)
1/4 cup flaxseed, ground
2/3 cup Splenda No Calorie Sweetener (granulated)
1/2 cup fat-free liquid egg substitute
1/2 cup unsweetened applesauce
2 tbsp canola oil
3 tbsp. crushed walnuts, divided
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. nutmeg
1/2 tsp. salt
Preheat oven to 350 degrees.
In a medium bowl, combine oat flour and flaxseed, Splenda, baking powder, cinnamon, nutmeg, and salt.
In a separate medium bowl, mix together the zucchini, egg substitute, applesauce, oil, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix half the crushed walnuts (1 1/2 tbsp.) into the batter.
Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each cup with a sprinkling of the remaining 1 1/2 tbsp. crushed walnuts.
Bake in the oven for 20 – 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool and then enjoy!
MAKES about 9 Muffins