Low-Sugar and Whole Wheat Zucchini Muffins with Pecans

Ingredients

• 1 egg, beaten
• 1 tsp. vanilla
• 1/2 cup sweetener of your choice
• 1/4 cup Agave nectar
• 1 1/2 cups grated zucchini
• 1/3 cup canola oil
• 1 1/4 tsp. baking soda
• Pinch of salt
• 1 1/2 cups white whole wheat flour
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 cup chopped pecans

Directions

1. Heat the oven to 350F – 175C. Shred the zucchini with a box grater or food processor, then lightly press out some of its moisture. Pack 1 1/2 cups zucchini into a measuring cup for the batter; any extra can be frozen for later.
2. In a medium bowl, whisk the egg, then mix in the vanilla, Stevia In the Raw Granulated Sweetener, and Agave nectar until combined. Add the grated zucchini and stir, then blend in the oil.
3. Scatter the baking soda and salt over the mixture and stir them through.
4. In a smaller bowl, whisk together the white whole wheat flour, cinnamon, and nutmeg.
5. Add the flour mixture to the zucchini mixture and stir just until it comes together, then fold in the chopped pecans.
6. Coat a muffin pan or individual muffin cups with non-stick spray or vegetable oil. Spoon the batter evenly into the cups to make 12 small muffins.
7. Bake for 25-30 minutes, until a toothpick poked into the middle comes out clean. For the browned tops shown in the photo, the baking time was exactly 30 minutes.
8. Cool the muffins in the tin or cups for a few minutes, then take them out and let them cool a little longer.
9. Serve the muffins warm or cold. To reheat, microwave them for about a minute.