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Zucchini Muffins

27 Ratings
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Serves: 24 (1 muffin each) Prep time: 15 minutes
Source: Cook time: 14 minutes

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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:

  1. Preheat oven to 350 degrees. Lightly coat mini muffin pan with cooking spray; set aside.
  2. In a large bowl, combine flours, brown sugar, oat bran, chia seeds, baking soda, baking powder and cinnamon; set aside.
  3. 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.
  4. 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.

Daily Values:

2% vitamin A 4% calcium
6% vitamin C 6% iron

Nutrition Facts per serving:

Calories: 110 Protein: 3g
Carbohydrate: 20g Saturated Fat: 0g
Cholesterol: 15mg Sodium: 150mg
Dietary Fiber: 2g Sugars: 10g
Fat: 3g Trans fats: 0g
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