Zucchini Muffins

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Serves 24 (1 muffin each).
Source:

All you need:

Hy-Vee nonstick cooking spray
1 1/2 c. Hy-Vee all-purpose flour
3/4 c. almond flour
1 c. packed Hy-Vee brown sugar
3/4 c. oat or wheat bran
3 tbsp chia or flax seeds
2 tsp Hy-Vee baking soda
1 tsp Hy-Vee baking powder
1 tsp Hy-Vee ground cinnamon
2 Hy-Vee large eggs, lightly beaten
3/4 c. buttermilk
1/3 c. Hy-Vee cinnamon applesauce
2 tsp Hy-Vee vanilla extract
3 c. grated zucchini, drained (about 2 medium)
Chopped Hy-Vee walnuts, optional

All you do:

Preheat oven to 350 degrees. Lightly coat mini muffin pan with cooking spray; set aside.
In a large bowl, combine flours, brown sugar, oat bran, chia seeds, baking soda, baking powder and cinnamon; set aside.
In another large bowl, combine eggs, buttermilk, applesauce and vanilla. Stir in zucchini, mixing just until combined. Stir in flour mixture just until combined. Do not over-stir.
Spoon 1 tablespoon of batter into each muffin cup. If desired, top with walnuts. Bake for 12 to 14 minutes or until a toothpick inserted in center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove muffins to a wire rack. Cool completely. Repeat with remaining batter.


Nutrition information per serving:
Calories: 110
Carbohydrate: 20g
Cholesterol: 15mg
Dietary Fiber: 2g
Fat: 3g
Protein: 3g
Saturated Fat: 0g
Sodium: 150mg
Sugar: 10g
Trans fats: 0g

Daily nutritional values:
2% vitamin A
6% vitamin C
4% calcium
6% iron