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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 69.2
  • Total Fat: 0.4 g
  • Cholesterol: 0.2 mg
  • Sodium: 72.3 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.0 g

View full nutritional breakdown of Zucchini and Blueberry Wheat Muffins calories by ingredient
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Zucchini and Blueberry Wheat Muffins

Submitted by: DIETINGGRAMMY


Number of Servings: 24

Ingredients

    3 cups whole wheat flour
    1 cup splenda for baking
    1/2 tsp. baking powder
    4 tsp. cinnamon
    1 tsp. baking soda
    1/2 tsp. nutmeg
    1/2 cup fat free plain yogurt
    1/3 cup egg beaters
    1/2 cup nonfat milk
    2 cups shredded zucchini
    1 1/2 cups fresh blueberries

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Directions

Put all dry ingredients in a bowl and stir. In another bowl add the yogurt, egg beaters, milk, zucchini and blueberries mix together and add to the dry ingredients and stir just until moistened. Put into muffin tins and bake at 350 for 20 minutes. Makes 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user DIETINGGRAMMY.






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Member Ratings For This Recipe


  • Very Good
    1 of 2 people found this review helpful
    I just made these and they were really, REALLY good! The only thing I did differently was to substitute sugar for the Splenda as I'm trying to cut down on artificial sweeteners. I think that brought the calories up around 98, but still a delicious, low-calorie muffin! - 8/5/08

    Reply from DIETINGGRAMMY (2/18/09)
    Thanks for rating my recipe for the muffins. I'm so glad you liked them.


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  • 0 of 1 people found this review helpful
    Looking forward to trying these on the recommendation of another Spraks Team Member - 1/6/08

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    i would like to makethis at this weekend. - 8/28/07

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  • Absolutely delicious and very healthy! - 8/18/07

    Was this review helpful?   yes  No