Preheat oven to 350 degrees. Lightly coat mini muffin pan with cooking spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
These wholesome snacks are low in calories and carbs but high in fiber and protein. Chia seeds and flaxseeds offer healthy doses of omega-3 fatty acids and antioxidants. Freeze extra muffins for up to a month.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. Hy-Vee all-purpose flour | ||
| ¾ c. almond flour | ||
| 1 c. Hy-Vee brown sugar, packed | ||
| ¾ c. oat bran, wheat bran | ||
| 3 tbsp. Hy-Vee HealthMarket chia seeds, or milled flaxseeds | ||
| 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 | ||
| ¾ c. buttermilk | ||
| ⅓ c. Hy-Vee cinnamon applesauce | ||
| 2 tsp. Hy-Vee vanilla extract | ||
| 3 c. grated zucchini, drained, (about 2 medium) | ||
| Hy-Vee chopped walnuts, optional |
Things To Grab
- Mini muffin pan
- Hy-Vee nonstick cooking spray
- 2 large bowls
- Wooden toothpick
- Wire cooling rack
Directions
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 facts
Servings
110 Calories per serving
1 muffin
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 15mg
- Sodium: 130mg
- Total Carbohydrates: 20g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Seasons Back to School 2014.