Zucchini muffin


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 83.1
  • Total Fat: 1.6 g
  • Cholesterol: 46.5 mg
  • Sodium: 211.8 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.1 g

View full nutritional breakdown of Zucchini muffin calories by ingredient


Introduction

Makes 12 Makes 12
Number of Servings: 12

Ingredients

    1¾ cup white whole wheat flour
    ½ cup splenda
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    2 teaspoons ground cinnamon
    ½ teaspoon ground nutmeg
    3 eggs
    ½ cup unsweetened applesauce or mashed banana
    2 teaspoons vanilla extract
    3 cups grated zucchini
    6 Tablespoons unsweetened almond milk

Directions

Preheat oven to 350°F. Line 12 muffin tins
In a large bowl, stir together the flour, splenda, baking powder, baking soda, salt, cinnamon, and nutmeg. Add in the eggs, applesauce, vanilla extract, molasses, and grated zucchini and stir until all the ingredients are just incorporated. Slowly add in the almond milk.
Place 1/4 cup of batter into 12 muffin tins. Bake at 350°F for about 30 minutes, or until a toothpick inserted in the center comes out clean.


Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user RAVALLEE.

TAGS:  Snacks |

Member Ratings For This Recipe


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    Bad
    Not so good. Oil (or butter) is missing from the recipe, and it's apparent in the final product. The muffin texture is the downfall. The spice blend is nice and compliments the zucchini. But the consistency is gummy and hard to get past while eating them. And where did it call for molasses? - 5/14/17