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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 96.8
  • Total Fat: 0.8 g
  • Cholesterol: 15.4 mg
  • Sodium: 203.9 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.6 g

View full nutritional breakdown of Lemon Oatmeal Zucchini Muffins calories by ingredient
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Lemon Oatmeal Zucchini Muffins

Submitted by: CONQUERGRAVITY
Lemon Oatmeal Zucchini Muffins

Introduction

These delicious muffins are moist, lightly sweet, filled with vegetables that you can't even taste, and under 100 calories a pop - great for a quick snack, or have two with jam or scrambled eggs for breakfast. These delicious muffins are moist, lightly sweet, filled with vegetables that you can't even taste, and under 100 calories a pop - great for a quick snack, or have two with jam or scrambled eggs for breakfast.
Number of Servings: 12

Ingredients

    1 1/2 cups shredded zucchini
    1/2 cup packed brown sugar
    1 egg
    1/2 cup unsweetened applesauce
    1 cup whole wheat flour
    1/2 cup quick cooking oats (not the packets of instant - plain quick oats)
    1/2 tsp salt
    1/2 tsp baking soda
    1/4 tsp baking powder
    1 tsp ground cinnamon
    zest of one lemon

Directions

Note: Shred your zucchini in your food processor. Much quicker, easier, and less messy than doing it by hand.

1. Preheat oven to 400 degrees F. Spray muffin pan with cooking spray, or line with muffin cups.
2. Stir together wet ingredients in one bowl and dry ingredients in another. Slowly combine the two. Pour into prepared muffin pan.
3. Bake at 400 for 20 minutes, or until a toothpick comes out clean. Let cool about 10 minutes before removing from pan.

These are a great basic recipe - you could add diced apples, raisins, chocolate chips... use your imagination!

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user WHENMOSTIWINK.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This is such a wonderful recipe! Super moist and great with zucchini. I also made it with a raspberries instead of the zucchini and it added a sweet and tart new twist. Loved it! I'm looking forward to trying it with apples and blueberries. - 7/9/12

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