Zucchini/Flax Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 108.2
- Total Fat: 4.2 g
- Cholesterol: 0.1 mg
- Sodium: 157.1 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 4.9 g
- Protein: 5.7 g
View full nutritional breakdown of Zucchini/Flax Muffins calories by ingredient
Introduction
I love all breads but unfortunately it packs the pounds on me. So I try to make treats that will help with my weightloss efforts. I hope you enjoy these as much as I do. They only have 9.3 net carbs. Not bad for a great filling snack to curb those sweet cravings. I love all breads but unfortunately it packs the pounds on me. So I try to make treats that will help with my weightloss efforts. I hope you enjoy these as much as I do. They only have 9.3 net carbs. Not bad for a great filling snack to curb those sweet cravings.Number of Servings: 24
Ingredients
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21/4 C Whole Wheat Flour
1/2 C Soy Flour
1/4 C Flax Meal
1 tsp Baking Soda
2 tsp Baking powder
1/4 tsp Ginger(ground)
1/4 tsp Cloves(ground)
1 Tbsp Cinnamon(ground)
1 tsp Nutmeg(ground)
1/2 tsp Salt
1/4 C Walnuts
2 C Zucchini (graded)and squeezed
1 C Unsweet Applesauce
1 tsp Vanilla Extract
3/4 C Egg Beaters(liquid egg substitute)
2 C Splenda Brown Sugar
Directions
Preheat oven to 350 degrees.
Combine Egg beaters, Vanilla extract, applesauce, sugar and zucchini then add dry ingredients. Blend well. Fill greased muffin pans or use liners. Bake for 25 min. or until toothpick insert comes out clean.
Makes 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user JULIA195.
Combine Egg beaters, Vanilla extract, applesauce, sugar and zucchini then add dry ingredients. Blend well. Fill greased muffin pans or use liners. Bake for 25 min. or until toothpick insert comes out clean.
Makes 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user JULIA195.
Member Ratings For This Recipe
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