healthy cupcakes 2

1		banana
4		pitted dates
1		egg
1  cup		special k vanilla almond cereal
1  teaspoon		vanilla extract
2  teaspoons		baking soda
2  cups		zucchini, shredded
1/2  cup		apple sauce
1/2  cup		Egg Beaters egg whites

Tip: Click on the ingredient links to learn the nutritional information for all the healthy cupcakes 2 ingredients. The serving size for any ingredient in healthy cupcakes 2 may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350 degrees Fahrenheit. Line muffin tin, and set aside. Using a cheese grater, shred 2 cups of zucchini. I used a one and a half medium-sized zucchinis. In a clean, dry bowl, sift the dry ingredients. In another bowl, mash the dates and the banana; add the eggs, and vanilla extract. Mix well. Add shredded zucchini, and dry ingredients to the wet. Mix until well incorporated. Add apple sauce.

Pour batter into muffin tin, enough to fill ¾ of the muffin cup. Bake for 17 minutes, or until golden and firm. Cool completely.