Zucchini Blueberry Muffins

Name: Zucchini Blueberry Muffins Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24
Ingredients: 1.5 cups Flour; 1 cup Steel Cut Oats; 1 cup Splenda; .5 cup Flax Seed; 1 tbsp Cinnamon; 1/4 tsp Salt; 1 tsp Baking Powder; 1 tsp Baking Soda; 2 cups Blueberries fresh or frozen; 3 large Eggs; 1 tsp Vanilla Extract; 2 cups Zucchini grated

Minutes to Prepare: 20
Minutes to Cook: 15

Number of Servings: 24

Ingredients

1.5 cups Flour1 cup Steel Cut Oats1 cup Splenda .5 cup Flax Seed1 tbsp Cinnamon1/4 tsp Salt1 tsp Baking Powder1 tsp Baking Soda2 cups Blueberries, fresh or frozen3 large Eggs1 tsp Vanilla Extract2 cups Zucchini, grated

Directions

Preheat oven to 400.
Spray or line muffin tins with paper liners.

Mix dry ingredients separately then mix in berries. Set aside.
In second bowl add eggs, oil, vanilla and zucchini. Mix well and blend by hand into dry ingredients.
Fill muffin tins 3/4 full.
Bake ion center rack 15-18 minutes.

Cool in pans for 10 minutes then turn onto rack to complete cooling. Store in airtight container in refrigerator.

Number of Servings: 24

Recipe submitted by SparkPeople user PSTRANDBERG.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 171.4
Total Fat: 5.2 g
Cholesterol: 26.6 mg
Sodium: 134.6 mg
Total Carbs: 25.4 g
Dietary Fiber: 5.0 g
Protein: 5.1 g

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