Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
Whole Wheat Cranberry Pear Muffins
Details
- Serving Size: 18
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- morning meal
- brunch
- breakfast
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 cup Bob's Red Mill Organic High Fiber Hot Cereal
- 1/2 cup sucanat or other organic brown sugar alternative
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 1/2 cup applesauce
- 1/2 cup non-fat yogurt
- 2/3 cup agave
- 2 teaspoons vanilla
- 3 egg whites
- 4 tablespoons coconut oil
- 1 pear, diced with skin on
- 1 1/2 cups fresh, or frozen, cranberries
- 1/2 cup chopped pecans
Instructions
In a separate bowl, whisk together applesauce, yogurt, agave, vanilla, eggs and coconut oil.
Add wet ingredients to dry ingredients. Stir until combined.
Add pears, cranberries and pecans and stir until incorporated.
Spoon into muffin tins until almost full.
Bake 30 minutes, or until a toothpick inserted into the center comes out clean.
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