Zucchini Flax Muffins

• 2 cups whole wheat flour (Wheat White flour is best)
• 1 1/2 cups flax seed meal
• 1 cup pecan meal
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup Splenda granular (I used the sugar blend for baking)
• 1/2 cup olive oil
• 2 cups finely shredded zucchini
• 1/2 cup applesauce

1. Shred the zucchini. It takes about 2 zucchini.
2. Mix the rest of the ingredients in whatever order you choose.
3. Fill muffins tins to the top, not 3/4 full like normal.
4. Bake at 350 for 30 minutes. Check to see if their done with a toothpick.
5. Eat! MMM, we like to add some real butter to them too, but that's not quite so healthy ;).

whole wheat flour, flax seed, meal, cinnamon, nutmeg, baking soda, baking powder, salt, eggs, splenda, olive oil, zucchini, applesauce

Taken from www.food.com/recipe/zucchini-flax-muffins-226762 (may not work)