Zucchini Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 69.2
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 110.3 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.4 g

View full nutritional breakdown of Zucchini Muffins calories by ingredient
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Number of Servings: 24


    Zucchini, 1.5 cups grated
    Old Fashioned Oats 1.5 cups
    *Whole Wheat Flour, 1.5 cup
    Cream Of Tartar, 2 tsp
    Baking Soda, 2 tsp
    Cinnamon, ground, 1.5 tsp
    Nutmeg, ground, .5 tsp
    *Splenda, 1 cup
    Pineapple, crushed in 100% Pineapple juice No Sugar Added, 3/4 cup
    Applesauce, unsweetened, 3/4 cup
    Egg white, 2 serving
    *Appricot-Dried, 1/4 cup (abt 6)
    Walnuts, .3 cup, chopped


Preheat oven to 325 degrees Fahrenheit. Coat two muffin pans with nonstick cooking spray. Grate zucchini and place in paper towels or cotton cloth; squeeze to remove moisture. In a mixing bowl combine oats, flour, baking soda, cream of tartar, and spices. In a separate bowl combine Splenda, applesauce, drained pineapple +1/4 c juice, apricots, vanilla, and zucchini. Stir in egg whites. Combine the wet mixture with the dry; stir only until combined. Portion out 24 muffins in the prepared tins. Sprinkle nuts on top of each muffin. Bake for 20 minutes.

Number of Servings: 24

Recipe submitted by SparkPeople user PATTYS74.

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