These muffins are mildly sweet, subtly nutty and full of veggies. Each tasty muffin offers plenty of fiber and lots of chia seeds, which are high in omega-3s. But wait until you take your first bite. The cinnamon, cloves, nutmeg, ginger, raisins and dates all make these muffins so delicious, you’ll forget they’re so good for you!
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Ingredients
- 1 1/2 cups of whole-wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup ground chia seeds
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 3/4 cup 1% buttermilk
- 1 egg
- 1/4 cup canola oil
- 1/4 cup applesauce
- 1/4 cup white grape juice concentrate
- 1 packed cup of grated zucchini (1 small)
- 1 packed cup of grated carrot (1 medium)
- 1/2 cup chopped walnuts
- 1/4 cup golden raisins
- 1/4 cup chopped dates
Directions
- Preheat oven to 375 F. Place paper muffin cups in 10 cups of a 12-cup muffin pan.
- In a medium-sized bowl, combine first nine ingredients.
- In a separate bowl, mix buttermilk, egg, canola oil, applesauce and white grape juice.
- Add the wet ingredients to the dry ingredients and combine well.
- Fold in the zucchini, carrot, walnuts, raisins and dates. Save a few walnut pieces to top the muffins.
- Pour the batter into 10 of the cups (2/3 full). (Fill the extra two cups with water to prevent burning.) Sprinkle on the reserved walnuts.
- Bake for 20 to 25 minutes. Muffins are done when a toothpick inserted into the center of a muffin comes out clean.
Nutrition information (per serving)
Calories: 220
Total fat: 12 g
Saturated fat: 1 g
Trans fat: 0 g
Protein: 6 g
Carbohydrates: 25 g
Dietary fiber: 5 g
Sugars: 9 g
Cholesterol: 20 mg
Sodium: 200 mg
— Go! Foods® for You Program