|2 1/2 cups||whole-wheat flour|
|1/2 cup||oat bran|
|3 tbsp||ground flaxseed|
|1/3 cup||unsweetened cocoa powder|
|2 1/2 tsp||baking powder|
|1 1/2 tsp||baking soda|
|2 cups||shredded zucchini|
|2/3 cup||low-fat milk or soymilk|
|2 tbsp||canola oil|
|1/2 cup||granulated sugar|
|1 tbsp||orange zest|
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine flour, oat bran, ground flaxseed, cocoa, baking powder, baking soda, salt and cinnamon.
In a separate bowl, combine psyllium, zucchini, milk, egg whites, canola oil, sugar, vanilla and orange zest.
Add wet ingredients to dry ingredients, mix just enough to combine.
Pour batter into 16 lined muffin tins (or use non-stick spray)
Bake for 25 minutes or until cooked through (when a knife inserted in the centre comes out clean).
Nutrition per serving (1 muffin): 133 cal, 5 g pro, 3 g total fat (0 g saturated fat), 25 g carb, 4 g fibre, 1 mg chol, 213 mg sodium
Good source of: magnesium
Low in saturated fat and cholesterol
High source of fibre
Source: Heart Healthy Foods for Life