Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Dry ingredients:3 cups flour mixture (I use 1C Spelt, 1 C Coconut & 1 C Almond flour)1 tsp baking soda1 1/2 tsp baking powder3/4 tsp salt2Tblsp ground flax seed (optional)Wet ingredients:3 eggs, beaten3/4 cup applesauce2 cups fresh grated zucchini (no need to remove moisture)1 cup brown sugar2 tsp pure vanillaOptionally add chocolate chips, cranberries, nuts, etc...(I included 1/3 cup of milk chocolate chips when calculating nutritional value)
Prepare muffin tins (or loaf pans).
Preheat oven to 325 degrees F or 170 C.
Combine dry ingredients and set aside.
Combine wet ingredients in a large bowl.
Add dry ingredients to wet ingredients, about a cup at a time. Whisk until fully incorporated, then repeat until all dry ingredients are combined. Add optional ingredients as desired.
Serving Size: 24 medium muffins
Preheat oven to 325 degrees F or 170 C.
Combine dry ingredients and set aside.
Combine wet ingredients in a large bowl.
Add dry ingredients to wet ingredients, about a cup at a time. Whisk until fully incorporated, then repeat until all dry ingredients are combined. Add optional ingredients as desired.
Serving Size: 24 medium muffins
Nutritional Info Amount Per Serving
- Calories: 112.9
- Total Fat: 4.9 g
- Cholesterol: 21.5 mg
- Sodium: 116.3 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.7 g
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