Zucchini Granola Muffins

Zucchini Granola Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 150.0
  • Total Fat: 6.3 g
  • Cholesterol: 19.7 mg
  • Sodium: 180.4 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.8 g

View full nutritional breakdown of Zucchini Granola Muffins calories by ingredient


Introduction

These are great to make with leftover granola cereal and in a pinch if company comes over and you need a quick bite with coffee. These are great to make with leftover granola cereal and in a pinch if company comes over and you need a quick bite with coffee.
Number of Servings: 12

Ingredients

    1/2 cup whole grain flour
    1/2 cup Oat Bran
    1 tsp Baking Powder
    1 tsp Baking Soda
    1 dash Salt
    1 large Egg, fresh, whole, raw
    1/2 unsweetened crushed pineapple
    1/3 cup packed Brown Sugar
    2 tbsp Coconut Oil melted
    1 cup Nature's Path Organic Pumpkin Flax Plus Granola
    2 cup grated Zucchini
    1/2 cup Sour Cream
    2 tbsp Cinnamon, ground
    1 tbsp Nutmeg, ground
    1 tbsp Allspice
    1 tsp Vanilla Extract
    1/3 dried cherries

Tips

These freeze well and help use up leftover granola. Substitute yogurt for sour cream if you don't have any.


Directions

Preheat oven to 375 F. Line a 12 muffin pan with liners.

Stir together melted coconut oil and sugar. Add in vanilla, sour cream and egg. Mix together and incorporate pineapple.

Add dry ingredients (except dried cherries and zucchini). Stir to combined.

Stir in zucchini and dried cherries. Fill muffin liners full of batter.

Bake for 15-18 minutes, until a toothpick inserted comes out clean.

Serving Size: makes 12 muffins