I keep a batch of these low-fat muffins in my freezer at all times. They stand in as cupcakes when my daughter, Sofia, asks, “What’s for dessert?” For a quick and easy low-fat frosting, spread a little Greek-style yogurt over the top, drizzle with agave nectar, and add a sprinkle of cinnamon. Perfect!

　　

Ingredients

makes 12 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

　　

Step 1

Preheat the oven to 350°F. Line 12 muffin cups with paper liners.

　　

Step 2

In a bowl, combine the flour, flaxseeds, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, mix together the egg, agave nectar, canola oil, water, yogurt, vanilla extract, and orange zest. Mix together the wet and dry ingredients until just combined. Fold in the zucchini and dates. 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.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.