Wet Ingredients (substituting for 3 eggs and 1c oil)
170 g extra firm tofu, pureed
1/2 banana, pureed (50g)
3/4 cup apple sauce (200g)
2 teaspoons vanilla extract

Dry Ingredients
1/2 cup oatmeal(50g)
1 1/2 cup white whole wheat flour (180g)
1/4 cup wheat bran (15g)
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 tsp stevia
1/2 teaspoon guar gum
1/2 cup raisins, diced (optional)
1/2 cup chopped nuts (I used almonds)
1/3 cups packed splenda brown sugar

2 cups grated zucchini (275g)

Directions
1. Puree wet ingredients. Combine dry ingredients. Mix together wet, dry, and zucchini.

2. Coat mini-muffin pan with non-stick spray.

3. Fill each muffin in pan 3/4 full.

4. Cook in oven at 350' for 50 minutes. Note: muffins brown easily -- may need to be covered by parchment.