Zucchini Banana Oat Muffins

This is sort of a combination of a banana muffin and a zucchini bread. It's all oats and oat flour, and fruit - no sweeteners.
You can substitute as needed. Ingredients and instructions below, but if you eat it, just search for Smemily - it's in the database.
If you try them, let me know what you think! You don't have to use the dried raspberries, but in my opinion, they really MAKE it.
Enjoy!


The below is based on 32 muffins. But you have the nutritional info for the whole batch at the bottom, so just divide it by the number of muffins or breads you make, if you divide it differently.

Ingredients
Large - Egg White, 6 Egg White
Bob's Red Mill - Whole Ground Flax Seed Meal, 4 tbsp
None - Shredded Zucchini, 3 cup
Fruit - Apple Sauce - Natural Unsweetened, 0.66 cup
Shur Fine - Baking Powder, 2 tsp
Baking soda, 1 tsp
365 - Flaxmilk Original, 0.75 Cup
Spices - Cinnamon, ground, 3 tsp
Vanilla extract, 2 tbsp
Trader Darwin's - Whey Protein Powder - Vanilla, 2 scoops (31g)
Arrowhead Mills - Organic Oat Flour, 2 Cup
Trader Joe's - Freeze Dried Raspberries, 1 bag (34g)
Bananas - Raw, 1 cup, mashed
Carbs - Oats, 2 cup

Calories Carbs Protein Fiber Fat Sugar
Total: 2369 432 104 129 61 92
Per Serving: 74 14 3 4 2 3

Directions:
Mix the wet stuff. Add the dry stuff (baking powder and soda last). Mix well.

Put into muffin cups (use some pam to keep them from sticking if you want). Bake until a toothpick inserted straight and pulled out straight in the middle comes out clean (probably 10-15 minutes).

You can play with using different fruit instead of the dried raspberries (these work nicely because they don't gum up the muffins with extra moisture). Blueberries work great, as they stay pretty well contained. You can also just eliminate the fruit, and add nuts or chocolate.