Whole Wheat Zuccini Muffins

My good friend rachell enger made these delicious muffins and shared the recipe on her blog. So she let me to copy and share the muffins with all of you healthy eaters out there. We like healthy, easy and good!
For those of you who are garden lovers with plenty of Zucchini to even know what to do with, these little joys might be your answer...or obsession:).

Whole Wheat Zucchini Muffins

2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup milk
2 egg whites
1/4 cup vegetable oil (If you want to go really healthy, you can replace oil with applesauce)
1/4 cup honey
1 cup grated zucchini

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.

2. Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.

3. Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.

4. Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.

~Only 21 grams of carbs with 2 grams of Dietary Fiber (so minus the 2g. of fiber from the carbs=19 grams of carbs) and 4 grams of protein as well.

{she got this recipe from allrecipes.com.}