These wholesome snacks are low in calories and carbs but high in fiber and protein. Chia seeds and flaxseeds offer healthy doses of omega-3 fatty acids and antioxidants. Freeze extra muffins for up to a month.

Zucchini Muffins

Preheat oven to 350 degrees. Lightly coat mini muffin pan with cooking spray; set aside.

In a large bowl, combine flours, brown sugar, oat bran, chia seeds, baking soda, baking powder and cinnamon; set aside.

In another large bowl, combine eggs, buttermilk, applesauce and vanilla. Stir in zucchini, mixing just until combined. Stir in flour mixture just until combined. Do not over-stir.

Spoon 1 tablespoon of batter into each muffin cup. If desired, top with walnuts. Bake for 12 to 14 minutes or until a toothpick inserted in center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove muffins to a wire rack. Cool completely. Repeat with remaining batter.