apple zucchini muffins
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 4,507.2
- Total Fat: 236.5 g
- Cholesterol: 370.0 mg
- Sodium: 2,895.3 mg
- Total Carbs: 684.1 g
- Dietary Fiber: 54.6 g
- Protein: 64.3 g
View full nutritional breakdown of apple zucchini muffins calories by ingredient
Number of Servings: 1
Ingredients
-
Nonstick spray
1 cup finely grated zucchini (about 1 zucchini)
1 cup grated green apple, peeled and cored (about 1 apple)
1 small banana mashed
1 1/4 cups packed light brown sugar
1 cup coconut oil
2 large eggs
1 teaspoon vanilla extract
3 cups plus 1/2 teaspoon whole wheat flour
1/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
Tips
coconut oil solidifies at room temp so you may have to warm it slightly to incorporate in the recipe
Directions
Preheat the oven to 375 degrees F. Coat cupcake tin with non-stick spray.
Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine. Add 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well.
Divide the batter into cupcake tin. Bake until a toothpick or skewer inserted in the middle of the center cupcake comes out clean, 12-14 minutes. Remove the muffins from the pans and cool on a wire rack.
Serving Size: 1 muffin
Number of Servings: 1
Recipe submitted by SparkPeople user KERICHE23.
Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine. Add 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well.
Divide the batter into cupcake tin. Bake until a toothpick or skewer inserted in the middle of the center cupcake comes out clean, 12-14 minutes. Remove the muffins from the pans and cool on a wire rack.
Serving Size: 1 muffin
Number of Servings: 1
Recipe submitted by SparkPeople user KERICHE23.