Preheat oven to 325F. Lightly coat a 9-inch square baking pan with canola oil spray.
In a large bowl combine all ingredients and mix until just combined.
Pour batter into baking pan. Bake for 35 minutes, or until a knife comes out clean when inserted in the middle.
Remove from oven and let cool. Cut into 24 pieces.
Spa Index Kitchen Notes
Honestly, 24 cubes out of a 9 inch pan was a bit small for our tastes. We made larger squares because the calorie count was still less than a full sized corn muffin, but you could also add a dollop of batter to 12 or 24 mini muffin wells (in 1 or 2 batches) to make mini muffins for perfect portion control. All things in moderation -- including moderation.
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