SparkPeople Advertisers Keep the Site Free

3 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 27
  • Amount Per Serving
  • Calories: 112.3
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 88.9 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.9 g

View full nutritional breakdown of Rumbamel's Brown Sugar Zuccini Nut Muffins calories by ingredient
Report Inappropriate Recipe

Rumbamel's Brown Sugar Zuccini Nut Muffins

Submitted by: RUMBAMEL

Introduction

I like to use whole wheat flour in my recipes and this one also has oatmeal, zuccini, yellow squash, walnuts, applesauce and reduced sugar. It tasted great, too. Makes 27 reg muffins or 54 minis. I like to use whole wheat flour in my recipes and this one also has oatmeal, zuccini, yellow squash, walnuts, applesauce and reduced sugar. It tasted great, too. Makes 27 reg muffins or 54 minis.
Number of Servings: 27

Ingredients

    1C white flour (4.5 oz)
    1c whole wheat flour (4.5 oz)
    1/2 c packed brown sugar
    6 T granulated sugar
    1 1/4 t ground cinnamon
    1 t baking soda
    1/2 t baking powder
    dash of salt if desired (I usually don't)

    1 C old fashioned quick rolled oats

    3 large eggs( I use med and that's what the nutrition is calculated as)
    2 T olive oil
    heaping 3/4 c unsweetened applesauce drained to make 1/2 cup
    2 t pure vanilla extract

    1 c grated drained zuccini (about 1 med)
    1 c grated drained yellow summer squash (same size as zucc)
    3/4 c chopped walnuts

Directions

--Preheat oven to 350 degrees and spray muffin tins if not using liners but don't forget to calculate that in your numbers (I did not). Drain your heaping 3/4 c of applesauce for about 15 min.. (then discard the liquid) while you measure out your first seven dry ingredients from flour to baking power and mix well in a large bowl. Then add in your oatmeal. and mix again.

--In a smaller bowl WHISK your eggs, oil, drained applesauce and vanilla. ADD to the dry ingredients and MIX LIGHTLY.

--STIR in the zuccini, squash and nuts, but DON'T OVERMIX. Scoop into muffin tins (I use a squeeze handle #50 ice cream scoop about the size of a tablespoon. 1 level scoop for minis and 2 for regular size muffins) and bake 30 - 60 mins checking for doneness when knife inserted comes out clean.

--Enjoy warm or refridgerate and eat chilled.

Number of Servings: 27

Recipe submitted by SparkPeople user RUMBAMEL.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe