Zucchini Breakfast Muffin Recipe
Makes 16 muffins, 1 per serving
1 ½ cups white whole wheat flour
1/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 small zucchini, coarsely grated (about 1 ½ cups)
1 medium banana, mashed (about 1/3 cup)
½ cup chopped almonds or another nut
¾ cup whole milk
1 large egg
1 teaspoon vanilla extract
Preheat the oven to 375 F. Spray 16 muffin cups generously with non-stick spray. In a large bowl, mix the flour, sugar, baking soda, baking powder, salt, and cinnamon. Add the zucchini, banana, almonds, milk, egg, and vanilla and stir until combined.
Divide the batter among the muffing cups and bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
These store well in the freezer if you individually wrap them in plastic.
For one muffin = 90 calories, 2.4 g fat, 0.4 g saturated fat, 15.3 g carbohydrates, 6.2 g sugar, 3.1 g protein, 1.8 g fiber, 124 mg sodium, 3 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes