Five Spice Muffins

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 185.3
  • Total Fat: 9.3 g
  • Cholesterol: 39.6 mg
  • Sodium: 319.7 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.7 g

View full nutritional breakdown of Five Spice Muffins calories by ingredient
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I use an 8 and 6 count muffin pans. This can be done in a 12 and 6 count but are a bit smaller muffin. I use an 8 and 6 count muffin pans. This can be done in a 12 and 6 count but are a bit smaller muffin.
Number of Servings: 14


    2 cups shredded zucchini
    1/3 cup boiling water
    2 3/4 cups all-purpose flour
    1 1/2 cups white sugar
    2/3 cup sunflower seeds
    1 1/4 teaspoons baking soda
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1 teaspoon ground cloves
    1 teaspoon ground coriander
    1 teaspoon ground nutmeg
    3 eggs, beaten
    1/3 cup vegetable oil
    1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
In a large bowl, stir together zucchini and boiling water.
In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.
Note: I used Smart Balance oil, but will try using applesauce in its place next time.

Serving Size: Makes 14 servings.

Number of Servings: 14

Recipe submitted by SparkPeople user GRAMMAOFFIVE.

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    My family loves these! I have made them both with and without the sunflower seeds and they are tasty either way. I also make these into 24 mini muffins and it makes them perfect for breakfast or travel. - 7/23/13

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