Zucchini and Banana Pudding Muffins



  • 2 beaten egg whites
1 Package IP Banana Pudding
  • 1 cup or more shredded zucchini
  • 1 tsp baking powder
  • 1 small package Truvia, Splenda or other sweetener (about 1 tsp)
1 tsp or more cinnamon
  • 1/2 tsp or more cardamom
1/4 teaspoon allspice
  • 1/4 – 1 tsp nutmeg
Optional: 1 tsp Rum extract and/or vanilla extract


Preheat oven to 180 C (bout 350 F)

  1. Grate zucchini (I use 1/2 a large zucchini for about 1-1.5 cups). Use a paper towel to soak up the moisture/water from the zucchini.
  2. Dust the shredded zucchini with the various spices (cinnamon, cardamom, allspice, nutmeg) and let sit for about 2 minutes.
  3. While waiting, beat egg whites with a pinch of salt until they hold a shape.
  4. Add in IP Banana pudding, baking powder, and sweetener. Blend.
  5. Add in zucchini and rum/vanilla extract if using and blend.
  6. Spray a muffin tin with Pam or other non-stick spray.
  7. Pour batter into muffin tins. I made 9 med size filling each 1/2 way up. It will also make 6 large if you want.
  8. Cook for about 10-15 minutes until top turns dark, but not burned. (Watch carefully).