Zucchini Muffin Tops
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 95.8
- Total Fat: 0.5 g
- Cholesterol: 15.4 mg
- Sodium: 119.5 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 1.0 g
- Protein: 1.7 g
View full nutritional breakdown of Zucchini Muffin Tops calories by ingredient
Number of Servings: 36
Ingredients
-
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 med mashed banana
1/2 cup unsweetened applesauce (add to mashed banana to make 1 cup)
2 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
Directions
Line cookie sheets with parchment paper, spray parchment with cooking spray. (you can do muffins cups or loaf pans if you like) Preheat oven to 350 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, banana, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
Bake for about 12-15 minutes, or until top springs back Cool on pan on rack for 5 minutes. Remove muffin tops parchment by peeling carefully, and completely cool on wire racks.
Serving Size: 24
Number of Servings: 36
Recipe submitted by SparkPeople user FANCYFRANCY2.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, banana, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
Bake for about 12-15 minutes, or until top springs back Cool on pan on rack for 5 minutes. Remove muffin tops parchment by peeling carefully, and completely cool on wire racks.
Serving Size: 24
Number of Servings: 36
Recipe submitted by SparkPeople user FANCYFRANCY2.