Blueberry Zucchini Muffins

Blueberry Zucchini Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 74.5
  • Total Fat: 0.6 g
  • Cholesterol: 23.1 mg
  • Sodium: 190.2 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.5 g

View full nutritional breakdown of Blueberry Zucchini Muffins calories by ingredient
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Number of Servings: 24

Ingredients

    3 eggs slightly beaten
    3 tsp vanilla extract
    2 1/4 cups Splenda
    1 cup unsweetened applesauce
    2 cups shredded zucchini
    3 cups self-rising flour
    1 tbsp ground cinnamon
    2 cups blueberries

Directions

Preheat oven to 350 degrees.

Mix eggs, vanilla extract, Splenda, and applesauce. Fold in zucchini. Mix flour and cinnamon into the mixture. Fold in blueberries.

Pour into muffin pan, and bake for 35 minutes. Cool 20 minutes in pan, and remove onto wire rack to finish cooling.

Serving Size: 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user WGIRL95.

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  • Good
    Good - 3/13/19

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  • looks real good - 2/11/19

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  • not bad, thanks. - 2/9/19

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  • yuck artificial sweeteners - 2/8/19

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  • wonderful - 1/5/19

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