1 1/2 cups white whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup egg whites
1/2 cup sugar
1/4 cup Splenda
3 tablespoons vegetable oil
1 cup skim milk
1-1/2 cups grated zucchini
Preheat oven to 400 degrees. Spray muffin tins with non-stick cooking spray.
In large bowl, stir together flour, baking powder, baking soda and spices.
In a medium bowl, beat egg whites slightly and stir in sugar, Splenda, oil and zucchini. Add to flour mixture stirring just until combined. Fill muffin cups 2/3 full.
Bake for about 18 minutes, or until tops are lightly browned. Allow to cool for 5 minutes and then turn out of pans. Serve warm or refrigerate/freeze for later use.