Blueberry Zucchini Muffins

Number of Servings: 16

Ingredients

3 large eggs 1/2 cup canola oil 1/2 cup applesauce 2 cups sugar or splenda1/4 cup Splenda brown sugar blend 2 cups zucchini grated 3 cups flour1 tsp salt 1 tsp baking powder 1/4 tsp baking soda 1 tbs cinnamon1 cup fresh blueberries

Directions

Mix first 6 ingredients. Mix dry ingredients and add to wet ingredients. Pour into 2 loaf pans or 2 regular size muffin pans. Bake at 350 until muffins test clean.

Serving Size: 1 muffin

Number of Servings: 16

Recipe submitted by SparkPeople user MTCARRAHER.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 186.8
Total Fat: 8.0 g
Cholesterol: 34.7 mg
Sodium: 210.5 mg
Total Carbs: 27.9 g
Dietary Fiber: 1.5 g
Protein: 3.8 g

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