Zucchini Muffins

Zucchini Muffins

Easy

Difficulty

0h 29m

Total Time

9

Ingredients

6

Steps

Calories

60

Fat

0g

Carbs

13g

Protein

2g

Serves

12

Ingredients

  • 180g All Purpose Flour
  • 160g Grated Zucchini
  • 1½ Vanilla
  • 190g Unsweetened Apple Sauce
  • 1tsp Apple Cider Vinegar
  • Sweetener to taste
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • ½ tsp Cinnamon

Tags

20 Days of Zucchini zucchini muffin muffins breakfast breakfast prep breakfast recipes macro-friendly breakfast macro-friendly recipe

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Zucchini Muffins

These muffins are perfect for breakfast, snack or dessert. They’re sweet, moist, and with zero fat, who says muffins are off limits? Makes 12 muffins!

Notes: Paper muffin liners tend to stick to these moist muffins, so I used silicone ones found at Ikea and they peeled right off Delicious optional ingredients: chocolate chips, raisins, nuts.

Instructions

  1. 1

    Preheat oven to 350F and place cupcake liners in a muffin tin

  2. 2

    Combine all dry ingredients in one brown

  3. 3

    Combine all wet ingredients including zucchini in a separate bowl

  4. 4

    Pour wet into dry, mix well and portion into muffin cups immediately

  5. 5

    Bake for 19 minutes

  6. 6

    Allow to cool completely before removing from tray

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