Zucchini Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 112.9
- Total Fat: 4.9 g
- Cholesterol: 21.5 mg
- Sodium: 116.3 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.7 g
View full nutritional breakdown of Zucchini Muffins calories by ingredient
Introduction
A healthier adaptation of my favorite zucchini bread that makes 24 regular muffins or double that in mini muffins. These make a great addition to any meal or a healthy snack. And although I use spelt flour,these are very easy to make gluten free! A healthier adaptation of my favorite zucchini bread that makes 24 regular muffins or double that in mini muffins. These make a great addition to any meal or a healthy snack. And although I use spelt flour,these are very easy to make gluten free!Number of Servings: 24
Ingredients
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Dry ingredients:
3 cups flour mixture (I use 1C Spelt, 1 C Coconut & 1 C Almond flour)
1 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
2Tblsp ground flax seed (optional)
Wet ingredients:
3 eggs, beaten
3/4 cup applesauce
2 cups fresh grated zucchini (no need to remove moisture)
1 cup brown sugar
2 tsp pure vanilla
Optionally add chocolate chips, cranberries, nuts, etc...
(I included 1/3 cup of milk chocolate chips when calculating nutritional value)
Directions
Prepare muffin tins (or loaf pans).
Preheat oven to 325 degrees F or 170 C.
Combine dry ingredients and set aside.
Combine wet ingredients in a large bowl.
Add dry ingredients to wet ingredients, about a cup at a time. Whisk until fully incorporated, then repeat until all dry ingredients are combined. Add optional ingredients as desired.
Serving Size: 24 medium muffins
Preheat oven to 325 degrees F or 170 C.
Combine dry ingredients and set aside.
Combine wet ingredients in a large bowl.
Add dry ingredients to wet ingredients, about a cup at a time. Whisk until fully incorporated, then repeat until all dry ingredients are combined. Add optional ingredients as desired.
Serving Size: 24 medium muffins