Zucchini Muffins

  • U Serves 10 People
  • P Prep: 00:06
  • P Cook: 00:20
Zucchini Muffins

Nutritional Facts

per 1 serving size (Recipe makes 10 servings)

Amount Per Serving

Calories 157

Calories from Fat 44

% Daily Values*

Total Fat 4.84

7.45%

Saturated Fat 0.67

3.35%

Polyunsaturated Fat 2.01

Monounsaturated Fat 1.14

Cholesterol 37.20

12.40%

Sodium 5727.54

238.65%

Potassium 227.82

Total Carbohydrate 23.95

7.98%

Dietary Fiber 3.93

15.72%

Sugars 8.37

Protein 5.04

Vitamin A 2.73%

Vitamin C 19.31%

Calcium 4.82%

Iron 8.22%

* Nutritional Values are estimated and may vary

³ Description

A healthy and delicious breakfast or snack muffin.

² Ingredients

  •  6 serving (serving = 1/4 cup) Bob's Red Mill Spelt Flour
  •  2 large Zucchini
  •  2 medium Egg
  •  1/3 cup, cubes Avocados
  •  1/4 cup Honey
  •  1/2 cup Salt
  •  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
  •  1 tsp Vanilla Extract
  •  2 serving (serving = 1 tsp) McCormick Ground Cinnamon
  •  1/4 tsp Nutmeg (Ground)
  •  0.05 tsp Allspice Ground
  •  1.25 serving (serving = 1/4 cup) Diamond of California Chopped Walnuts
   

q Directions

1. Preheat oven to 375. With a cheese grater, grate two large zucchinis. Set aside.
2. Mix together all of the dry ingredients into a large mixing bowl (except walnuts). In a small bowl mix together all of the wet ingredients.
3. Slowly begin to incorporate the wet ingredients into the dry ingredients. Once fully incorporated, fold in the shredded zucchini and chopped walnuts.
4. In a pam sprayed muffin tin ladle batter into 9 to 10 muffin slots. Bake at 375 for 15 to 20 minutes, or until you can insert a toothpick and it comes out clean.

Recipe Provided by @fit_lexy

U More Recipes By @fit_lexy:

Turkey Meatballs Tuna Melt Sandwich Berry Vanilla Breakfast Quinoa Snickerdoodle Cheesecake
 

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