Zucchini Banana Oat Muffins

2 c. whole wheat flour (I would use Gluten Free)
1/2 c. old fashion oatmeal not instant
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 Tbsp. pumpkin pie spice
1/2 c. Stevia
2 tsp. vanilla extract
1 c. zucchini, shredded
1 c. banana, mashed
2 eggs, slightly beaten
3/4 c. olive oil
raisins, coconut or nuts (optional & adds to calories)

Combine wet ingredients with zucchini and banana. Blend with mixer until combined well. Add dry ingredients and mix just until blended. DO NOT over mix.

Place into muffin tin, with or without paper cups. If not using paper cups, spray non-stick spray inside each cup. Fill batter to top of cups. They will not rise very much.

Conventional Oven:
Preheat oven 375°
Bake for 15-22 minutes or until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

NuWave Oven:
Power: 80%
Place 6 cup muffin tin in bottom of oven. Bake for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Calories 148, Fat 9.2g, Sodium 8mg, Carbs 14.5g, Sugar 1.2g, Protein 2.5g

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