Zucchini muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1¾ cup white whole wheat flour ½ cup splenda1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt2 teaspoons ground cinnamon½ teaspoon ground nutmeg3 eggs ½ cup unsweetened applesauce or mashed banana2 teaspoons vanilla extract3 cups grated zucchini6 Tablespoons unsweetened almond milk
Preheat oven to 350°F. Line 12 muffin tins
In a large bowl, stir together the flour, splenda, baking powder, baking soda, salt, cinnamon, and nutmeg. Add in the eggs, applesauce, vanilla extract, molasses, and grated zucchini and stir until all the ingredients are just incorporated. Slowly add in the almond milk.
Place 1/4 cup of batter into 12 muffin tins. Bake at 350°F for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user RAVALLEE.
In a large bowl, stir together the flour, splenda, baking powder, baking soda, salt, cinnamon, and nutmeg. Add in the eggs, applesauce, vanilla extract, molasses, and grated zucchini and stir until all the ingredients are just incorporated. Slowly add in the almond milk.
Place 1/4 cup of batter into 12 muffin tins. Bake at 350°F for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user RAVALLEE.
Nutritional Info Amount Per Serving
- Calories: 83.1
- Total Fat: 1.6 g
- Cholesterol: 46.5 mg
- Sodium: 211.8 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 2.3 g
- Protein: 4.1 g
Member Reviews
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JARPHILLY
Not so good. Oil (or butter) is missing from the recipe, and it's apparent in the final product. The muffin texture is the downfall. The spice blend is nice and compliments the zucchini. But the consistency is gummy and hard to get past while eating them. And where did it call for molasses? - 5/14/17