Easy & Wholesome Zucchini Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 128.0
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 148.6 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 3.0 g
- Protein: 3.2 g
View full nutritional breakdown of Easy & Wholesome Zucchini Muffins calories by ingredient
Introduction
This is a great recipe for summer, when you have a surplus of zucchini in the garden. Double or triple the batch and freeze them for quick and healthy breakfasts.This is a great recipe for summer, when you have a surplus of zucchini in the garden. Double or triple the batch and freeze them for quick and healthy breakfasts.
Number of Servings: 18
Ingredients
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1 1/2 c zucchini, grated
1 1/2 c rolled oats (not instant)
1 1/2 c whole wheat flour
2 t baking soda
2 t cream of tartar
1 1/2 t cinnamon
1/4 t nutmeg
1/2 c honey
1/4 c pineapple juice concentrate
1 t vanilla
3/4 c applesauce, unsweetened
8 oz crushed pineapple, drained
2 egg whites
6 dried apricots, finely chopped
1/4 c pecans, chopped
2 T flax meal
Directions
Preheat oven to 325 degrees Fahrenheit. Coat two muffin pans with nonstick cooking spray. Grate zucchini and place in paper towels or cotton cloth; squeeze to remove moisture. In a mixing bowl combine oats, flour, baking soda, cream of tartar, and spices. In a separate bowl combine honey, applesauce, drained pineapple, apricots, vanilla, and pineapple juice. Stir in egg whites. Combine the wet mixture with the dry; stir only until combined. Portion out 18 muffins in the prepared tins. Combine pecans with flax meal; top each muffin with 1/2 teaspoon of mixture. Bake for 20 minutes.
If you'd like, you can also top these with frosting of your choice! We love this healthy version.
If you'd like, you can also top these with frosting of your choice! We love this healthy version.
Member Ratings For This Recipe
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LEEDO225
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SUSHAH
Nutritious and delicious - I not only enjoy these muffins for breakfast, but also with a hot cup of coffee (or tea) in the afternoon. For an extra treat, I'll sometimes top with marmalade or my favorite jam. (This recipe provides another great way to make use of my abundant supply of zucchini.) - 10/6/09
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DAYLEJANISSE
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QUERIAN
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RUTEMPLE
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PATSDIARY
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AMBERAMA76
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LMDIENER
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FITAT50
I thought these were very moist and love all the wonderful ingredients. However both my husband and I expected more flavor with all that yummy stuff in there. He said he couldnt' really taste anything in particular like they all cancelled each other out. I think I will increase the spices next time. - 4/11/10
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LJMARTIN3
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TLORDAGAMA
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MINI-ME2BE
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EVILYNP
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IMAWALKER
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JOYEOUSD
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FONNIEDK
What did I do wrong????? Made and cooked these EXACTLY according to directions. After 20 minutes they were still raw. After 40 minutes I took them out but they were still gooey in the middle. They have a great flavor and I want to try again but I am reluctant until I figure out what I did wrong. - 11/25/09
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AMICHT
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RAYNLINDA
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SLINKYSOCKS
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COURTNEYDEY
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DMCUNHA
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LJONES23
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REDFOX1957
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CD5403463
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NEWEVERYMORNING
These muffins are wonderful. I made them exactly as the recipe is written. They are dense, delicious, and not too sweet. I saved this recipe in my SP cookbook because I will be making them again and again. My hubby loved them too. One thing I did notice was that they do not rise much in the pan. - 8/2/10
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ZAKAH123
I made these muffins for the third time in a month tonight. They're great! I can grab one on-the-go for breakfast in the morning. I freeze half the batch since I live alone. I've added dried cranberries to the recipe and add the pecans in the actual batter since I love nuts! Thanks Chef Meg! - 5/14/10
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XNANNY
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