Zuchinni Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 89.1
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 146.5 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.5 g
- Protein: 2.4 g
View full nutritional breakdown of Zuchinni Muffins calories by ingredient
Introduction
Wonderful, moist muffins with no refined sugar or oils. I adapted this recipe from a zuchinni bread recipe found at drmcdougall.com.Find more health promoting whole food recipes on my Facebook page: https://www.facebook.com/thebeginninghasbe
gun/ Wonderful, moist muffins with no refined sugar or oils. I adapted this recipe from a zuchinni bread recipe found at drmcdougall.com.
Find more health promoting whole food recipes on my Facebook page: https://www.facebook.com/thebeginninghasbe
gun/
Number of Servings: 12
Ingredients
-
2 cups oats, regular or instant
1 3/4 cups shredded zuchinni
1 cup plant milk (I use Westsoy soy)
1/2 cup shredded granny smith apple (about 1 med)
1/2 cup raisins
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon, ground
1/2 tsp ginger, ground
1/2 tsp nutmeg
1/4 tsp. Stevia extract powder
1 tbsp. coconut sugar
Tips
I use NOW organic stevia extract powder which can be found at Amazon.com
Directions
Preheat oven to 325.
Dry ingredients: grind oats into a flour in your blender (a high-speed blender will do a finer job) and place into a large bowl. Add to this the soda, baking powder, cinnamon, nutmeg and ginger and stir to comine.
Wet ingredients: In another bowl, place the grated zucchini, apple, plant milk and vanilla, stirring to combine.
Add the wet ingredients to the dry and mix thoroughly, folding in the raisins at the end. Scoop (very thick) batter into silicone muffin cups (will stick with paper muffin cups!) Sprinkle each muffin with 1/4 tsp of the coconut sugar and bake approx. 23-28 minutes. Muffins are done when an inserted toothpick comes out clean.
Serving Size: Makes 12 muffins.
Dry ingredients: grind oats into a flour in your blender (a high-speed blender will do a finer job) and place into a large bowl. Add to this the soda, baking powder, cinnamon, nutmeg and ginger and stir to comine.
Wet ingredients: In another bowl, place the grated zucchini, apple, plant milk and vanilla, stirring to combine.
Add the wet ingredients to the dry and mix thoroughly, folding in the raisins at the end. Scoop (very thick) batter into silicone muffin cups (will stick with paper muffin cups!) Sprinkle each muffin with 1/4 tsp of the coconut sugar and bake approx. 23-28 minutes. Muffins are done when an inserted toothpick comes out clean.
Serving Size: Makes 12 muffins.
