Zucchini Carrot Muffins

• 1/2 cups Unsweetened Applesauce (I Use One Little Cup From The Lunch Six Pack)
• 1/2 cups Egg Beaters (or 2 Whole Eggs)
• 2 Tablespoons Truvia (natural Sugar Substitute)
• 1/4 cups Brown Sugar (Splenda)
• 1/4 cups Vanilla Protein Powder (optional -- I Use EAS Brand Whey Protein Powder)
• 1 teaspoon Vanilla
• 2 cups Whole Wheat Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 2 teaspoons Cinnamon
• 1-1/2 cup Shredded Zucchini
• 1/2 cups Shredded Carrot

1. In a large mixing bowl combine the applesauce, egg substitute, Truvia, brown sugar, protein powder, and vanilla. Mix well. In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Add to the wet ingredients and mix well. Add shredded zucchini and carrots and stir until well-combined.
2. Pour into 12 greased muffin tins (you can use liners, but I have found that the muffins stick and you end up missing out on some of the goodness because it's stuck to the papers!).
3. Bake at 375u0b0F for 20 minutes. Remove from the muffin tins and allow to cool on a wire rack.

unsweetened applesauce, egg beaters, natural sugar, ubc, ubc, vanilla, whole wheat flour, baking soda, baking powder, salt, cinnamon, zucchini, shredded carrot

Taken from tastykitchen.com/recipes/breads/zucchini-carrot-muffins/ (may not work)