Blueberry Zucchini Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 151.8
- Total Fat: 1.4 g
- Cholesterol: 45.6 mg
- Sodium: 183.6 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 2.9 g
- Protein: 4.0 g
View full nutritional breakdown of Blueberry Zucchini Muffins calories by ingredient
Introduction
muffins! muffins!Number of Servings: 12
Ingredients
-
1 1/2 cups white whole wheat flour
1/2 t salt
1 t baking powder
1/4 t baking soda
1 1/2 t cinnamon
1 cup sugar
2 eggs
2 t vanilla
1/2 cup keifer
1 1/2 cups zucchini, shredded
1 1/2 cups blueberries
Directions
In a small bowl, stir together the flour, baking powder, baking soda, salt, and lemon zest. In a large bowl, beat together the eggs, greek yogurt, vanilla, and Truvia. Slowly stir in the flour mixture until just incorporated. Fold in the zucchini and blueberries.
Scoop 1/4 cup batter each into the wells of a lined muffin tin. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean. Cool slightly in the pan, then remove to a wire rack to cool.
Store in an airtight container – can be frozen, well wrapped, for up to two months.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user RODZINKAK.
Scoop 1/4 cup batter each into the wells of a lined muffin tin. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean. Cool slightly in the pan, then remove to a wire rack to cool.
Store in an airtight container – can be frozen, well wrapped, for up to two months.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user RODZINKAK.