zucchini lemon poppyseed muffins

Name: zucchini lemon poppyseed muffins Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 2 c finely shredded zucchini; 2 T coconut oil; 2T mashed avocado; 1/2 c greek nonfat yogurt (plain or vanilla); 3 eggs; zest + juice of 1 lemon; 1 t vanilla ext; 1 t almond ext; 1 c king arthur white wheat flour; 1/2 c almond flour; 1/2 c spelt flour; 3/4 c stevia baking blend; 1/4 c powdered sugar; 2 t baking soda; 1 t baking powder; 1/2 t salt; 4 t poppyseeds

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 12

Ingredients

2 c finely shredded zucchini2 T coconut oil2T mashed avocado1/2 c greek nonfat yogurt (plain or vanilla)3 eggszest + juice of 1 lemon1 t vanilla ext1 t almond ext1 c king arthur white wheat flour1/2 c almond flour1/2 c spelt flour3/4 c stevia baking blend1/4 c powdered sugar2 t baking soda1 t baking powder1/2 t salt4 t poppyseeds

Directions

combine wet & dry ingredients separately.
mix just until blended
bake at 350, 20-25 min

Serving Size:�makes 12

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 161.5
Total Fat: 7.2 g
Cholesterol: 61.7 mg
Sodium: 370.4 mg
Total Carbs: 17.7 g
Dietary Fiber: 2.9 g
Protein: 6.0 g

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