Zucchini Date Muffins

• 3 cups sprouted spelt flour or sprouted whole wheat flour
• 3 tablespoons ground flaxseeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 large egg, or 2 large egg whites or 1/4 cup egg substitute
• 3/4 cup light agave nectar
• 1/4 cup canola oil
• 3/4 cup water
• 1/4 cup nonfat plain yogurt
• 2 teaspoons vanilla extract
• Freshly grated zest of 1 orange
• 2 cups grated zucchini, including skin (about 2 medium zucchini)
• 3/4 cup pitted dates, chopped

1. Preheat the oven to 350F.
2. Line 12 muffin cups with paper liners.
3. In a bowl, combine the flour, flaxseeds, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a separate bowl, mix together the egg, agave nectar, canola oil, water, yogurt, vanilla extract, and orange zest.
5. Mix together the wet and dry ingredients until just combined.
6. Fold in the zucchini and dates.
7. Spoon the batter into the prepared muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

flour, ground flaxseeds, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, egg, light agave, canola oil, water, nonfat plain yogurt, vanilla, orange, zucchini, dates

Taken from www.epicurious.com/recipes/food/views/zucchini-date-muffins-379310 (may not work)