|Zucchini-Oatmeal Muffins Snack/Dessert
¾ cup oats
¼ cup pecan halves
1 ½ cups all-purpose white flour
1 cup whole wheat pastry flour
1 ½ cups sugar
1 ½ tablespoons baking powder
1 ½ teaspoons cinnamon
1 teaspoon salt
¾ cup egg substitute
½ cup applesauce
¼ cup canola oil
1 medium zucchini, grated
Preheat oven to 375° . Spray muffin tin (16 muffins) with nonstick cooking spray. Toast oats and pecans on a baking sheet for 10 minutes. Keep them separated, and stir them a couple of times while they bake.
Chop the pecans. Mix them together with ½ cup of the oats, the two flours, sugar, baking powder, cinnamon and salt.
In another bowl, whisk together the egg substitute, applesauce and oil. Add the zucchini. Stir this mixture into the dry mixture. Stir gently until just moist. Fill the muffin tins ¾ full. Sprinkle the tops with the leftover oats. Bake 20 to 25 minutes.
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