Zucchini Muffins

• 2 cups zucchini grated
• 2/3 cup rolled oats
• 1 1/2 cups flour
• 1 cup oat bran
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground allspice
• 1/4 cup chopped walnuts
• 1/2 cup unsweetened applesauce
• 1/4 cup canola oil
• 4 egg whites
• 2 teaspoons vanilla
• 1/4 cup sugar
• 1/2 cup raisins
• 1/2 cup unsweetened almond milk
• 1 banana small, mashed

1. preheat oven to 400 F. coat muffin tins with oil/cooking spray
2. Place raisins in a small bowl and cover with hot water; let soak for 5 minutes. Drain and set aside
3. Whisk oats, flour, oat bran, baking powder, baking soda, salt, cinnamon and allspice in a large mixing bowl.
4. Whisk egg whites in a medium bowl until frothy. Add sugar and whisk until it has dissolved. Mix in bananas, milk, oil, applesauce, and vanilla.
5. Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula until just combined. Gently stir in zucchini, walnuts, and the drained raisins. Scoop the batter into the prepared pan.
6. Bake the muffins until the tops spring back when touched lightly, 15 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

zucchini, rolled oats, flour, bran, baking powder, baking soda, salt, cinnamon, ground allspice, walnuts, unsweetened applesauce, canola oil, egg whites, vanilla, sugar, raisins, unsweetened almond milk, banana

Taken from www.yummly.com/recipe/Zucchini-Muffins-1434065 (may not work)