Pineapple Zucchini Muffins THM-E, Low fat

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These muffins are so moist and delicious! Make up a batch, and you'll have a quick, easy breakfast for days. I love these muffins because they don't have a spongy consistency like some low fat baked goods have.

For this recipe you will need:

1 egg, plus 2/3 cup egg whites
1 cup THM Gentle Sweet (or equivalent sweetener)
1 cup unsweetened applesauce
2 and 1/4 cups oat flour (Oats ground into a powder consistency. Questions answered about oat flour here.)
2 tsp. cinnamon
1 Tbsp. (not tsp!) baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. mineral salt
1 cup crushed pineapple, well drained
2 cups grated raw zucchini, dab with paper towel to remove excess moisture
3 tsp. vanilla

Preheat oven to 350 degrees. Line muffin pans with baking liners (parchment paper liners work great).
In a large mixing bowl beat the egg, egg whites and Gentle Sweet together. Add applesauce and beat until well blended.
Add dry ingredients to creamed mixture and beat for two minutes.
Stir in pineapple, zucchini, and vanilla. Mix thoroughly.
Bake for 20- 24 minutes, or until toothpick comes out mostly clean. Makes 18-20 muffins.

These are great as is, or you can top with your favorite glaze. I sometimes top with the glaze from Aunty Pearl's Muffins on page 275 of Trim Healthy Future.

A handy tip: if you struggle with THM muffins sticking to your baking liners, try parchment paper liners. They work SO much better! These are the ones I use. This huge pack has lasted me forever, and I make a lot of muffins! 



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