Zucchini Granola Muffins
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
1/2 cup whole grain flour1/2 cup Oat Bran 1 tsp Baking Powder 1 tsp Baking Soda 1 dash Salt 1 large Egg, fresh, whole, raw 1/2 unsweetened crushed pineapple 1/3 cup packed Brown Sugar 2 tbsp Coconut Oil melted1 cup Nature's Path Organic Pumpkin Flax Plus Granola 2 cup grated Zucchini 1/2 cup Sour Cream 2 tbsp Cinnamon, ground 1 tbsp Nutmeg, ground 1 tbsp Allspice 1 tsp Vanilla Extract 1/3 dried cherries
Preheat oven to 375 F. Line a 12 muffin pan with liners.
Stir together melted coconut oil and sugar. Add in vanilla, sour cream and egg. Mix together and incorporate pineapple.
Add dry ingredients (except dried cherries and zucchini). Stir to combined.
Stir in zucchini and dried cherries. Fill muffin liners full of batter.
Bake for 15-18 minutes, until a toothpick inserted comes out clean.
Serving Size:�makes 12 muffins
Stir together melted coconut oil and sugar. Add in vanilla, sour cream and egg. Mix together and incorporate pineapple.
Add dry ingredients (except dried cherries and zucchini). Stir to combined.
Stir in zucchini and dried cherries. Fill muffin liners full of batter.
Bake for 15-18 minutes, until a toothpick inserted comes out clean.
Serving Size:�makes 12 muffins
Nutritional Info Amount Per Serving
- Calories: 150.0
- Total Fat: 6.3 g
- Cholesterol: 19.7 mg
- Sodium: 180.4 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 3.1 g
- Protein: 2.8 g
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