Buckwheat Zucchini-Ginger Muffins

Buckwheat Zucchini-Ginger Muffins
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 123.0
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 259.3 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.2 g

View full nutritional breakdown of Buckwheat Zucchini-Ginger Muffins calories by ingredient

Number of Servings: 12


    Buckwheat, 1/4 cup
    Whole Wheat Flour, 1/4 cup
    Flax Seed Meal (ground flax) 1/4 cup
    Wheat bran 1/4
    Baking Soda, 1 tsp
    Salt, 1/2 tsp
    Cinnamon, ground, 2 tsp
    Ground ginger (dash)
    Candied/Crystallized Ginger (6 pieces)
    Ginger Root, 1 tsp ground
    Raisins, 1/2 cup (not packed)

    Blackstrap Molasses, 3 tbsp
    Vanilla Extract 1 tsp
    3 Egg whites
    Applesauce, unsweetened, .5 cup
    Margarine, 1/4 cup (calorie info uses earth balance)
    1 medium-sized Zucchini

    Top with: Brown Sugar, ~ 3 tsp


Preheat oven to 350*.
Soak raisins. Shred zucchini and ginger root. Whisk dry ingredients together, inclucing chopped ginger and raisins in a bowl. In a large bowl, whisk liquid ingredients together including zucchini. Add dry ingredients to liquid bowl and stir just to combine. Spray muffin cups with cooking spray
Spoon into 12 muffin tins.
Sprinkle each with Brown Sugar
Bake about 20-25 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user VICKI.LC.