Blueberry Zucchini Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 186.8
  • Total Fat: 8.0 g
  • Cholesterol: 34.7 mg
  • Sodium: 210.5 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.8 g

View full nutritional breakdown of Blueberry Zucchini Muffins calories by ingredient
Submitted by:


Number of Servings: 16

Ingredients

    3 large eggs 1/2 cup canola oil 1/2 cup applesauce 2 cups sugar or splenda
    1/4 cup Splenda brown sugar blend 2 cups zucchini grated 3 cups flour
    1 tsp salt 1 tsp baking powder 1/4 tsp baking soda 1 tbs cinnamon
    1 cup fresh blueberries

Directions

Mix first 6 ingredients. Mix dry ingredients and add to wet ingredients. Pour into 2 loaf pans or 2 regular size muffin pans. Bake at 350 until muffins test clean.

Serving Size: 1 muffin

Number of Servings: 16

Recipe submitted by SparkPeople user MTCARRAHER.

TAGS:  Desserts |

Rate This Recipe