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Zucchini Bread Muffins

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Zucchini Bread Muffins
  • Prep Time 25 min
  • Total Time 60 min
  • Servings 12
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These muffins have it all--flaxseed, zucchini and whole wheat flour for your health, and yogurt replaces over half the oil for your waistline. How can you resist?

Ingredients

1
cup Gold Medal™ white whole wheat flour
2
tablespoons flaxseed, ground
3/4
cup old-fashioned oats
1 1/2
teaspoons ground cinnamon
1
teaspoon baking powder
1
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons olive oil
1/4
cup low-fat vanilla or plain yogurt
3/4
cup packed brown sugar
1
teaspoon vanilla
1
egg
1 1/2
cups finely grated unpeeled zucchini

Directions

  • 1 Heat oven to 350° F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper baking cups with cooking spray.
  • 2 In small bowl, mix flour, flaxseed, oats, cinnamon, baking powder, baking soda and salt with whisk.
  • 3 In large bowl, beat oil, yogurt and brown sugar with whisk; beat in vanilla and egg. Add dry ingredients; stir to combine. Add zucchini; stir until just combined. Divide among muffin cups (cups will be full).
  • 4 Bake 25 to 30 minutes or until toothpick inserted into center of muffin comes out clean.
  • 5 Cool in pan 5 minutes; remove cups from pan to cool completely.
Tips  

Mini chocolate chips make a great addition for a chocolaty twist!

Spraying the paper baking cups helps muffins release from their liners for neater noshing when you're on the go.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
150
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
1/2g
3%
,
Trans Fat
0g
)
Cholesterol
15mg
5%
Sodium
210mg
9%
Potassium
140mg
4%
Total Carbohydrate
26g
9%
(
Dietary Fiber
2g
9%
,
Sugars
15g
)
Protein
3g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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