Zucchini Blueberry Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 171.4
  • Total Fat: 5.2 g
  • Cholesterol: 26.6 mg
  • Sodium: 134.6 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 5.1 g

View full nutritional breakdown of Zucchini Blueberry Muffins calories by ingredient
Submitted by:


Number of Servings: 24

Ingredients

    1.5 cups Flour
    1 cup Steel Cut Oats
    1 cup Splenda
    .5 cup Flax Seed
    1 tbsp Cinnamon
    1/4 tsp Salt
    1 tsp Baking Powder
    1 tsp Baking Soda
    2 cups Blueberries, fresh or frozen
    3 large Eggs
    1 tsp Vanilla Extract
    2 cups Zucchini, grated

Directions

Preheat oven to 400.
Spray or line muffin tins with paper liners.

Mix dry ingredients separately then mix in berries. Set aside.
In second bowl add eggs, oil, vanilla and zucchini. Mix well and blend by hand into dry ingredients.
Fill muffin tins 3/4 full.
Bake ion center rack 15-18 minutes.

Cool in pans for 10 minutes then turn onto rack to complete cooling. Store in airtight container in refrigerator.

Number of Servings: 24

Recipe submitted by SparkPeople user PSTRANDBERG.

Rate This Recipe