ZUCCHINI-BLUEBERRY MUFFINS RECIPE - FOOD.COM
Make and share this Zucchini-Blueberry Muffins recipe from Food.com.
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F and grease a muffin pan with pam.
- Combine zucchini, applesauce, oats, flours, egg, sugar, and lemon juice in a bowl (use a spatula to mix, it will make things easier).
- Let this mixture sit for about 15 minutes.
- In the meantime, mix together the baking soda, baking powder, salt, and cinnamon.
- Fold this into the first mixture.
- Stir in blueberries and add a dash of vanilla.
- Scoop the batter into muffin pan and sprinkle with cinnamon.
- Bake for approximately 25 minutes (or until a toothpick inserted in the center comes out clean).
- *You can also double the recipe and still make only twelve, to make larger, heartier muffins.
Nutrition Facts : Calories 103.5, FatContent 0.8, SaturatedFatContent 0.2, CholesterolContent 17.6, SodiumContent 176.4, CarbohydrateContent 22.6, FiberContent 1.7, SugarContent 9.2, ProteinContent 2.6
ZUCCHINI BLUEBERRY MUFFINS [VEGAN] - ONE GREEN PLANET
If you are looking for a recipe that is a great for transitioning from summer to fall, this is it! You can use the last of your soft-skinned zucchini and sweet blueberries, but also feel comforted by scent of cinnamon and filling whole wheat. These are muffins that even the most stubborn omnivore will love, believe me, I tested them!
Provided by Jackie Sobon: Blogger, Vegan Yack Attack
Cook Time 0 minutes
Yield 16 muffins servings
Nutrition Facts : Calories 245 calories
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