Zucchini Muffins
Zucchini Muffins is a side dish that serves 13. For 57 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 9g of fat, and a total of 227 calories. 96 people found this recipe to be yummy and satisfying. A mixture of aluminum free baking powder, squash, cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Home Grown and Healthy. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 35%. Try Naptime Chef Favorite Zucchini Bread (or Zucchini Muffins), Zucchini muffins, and Zucchini Muffins for similar recipes.
Servings: 13
Ingredients:
½ tsp non-aluminum baking powder (find it here)
½ cup organic applesauce
1 tsp baking soda
1 Tbsp cinnamon (find it here)
½ cup virgin coconut oil, melted + extra for greasing (find it here)
2 pastured eggs
2 cups einkorn flour, sifted (find it here)
¾ cup local honey
¼ tsp nutmeg (find it here)
1 tsp unrefined sea salt (find it here)
1¾ cup pureed organic squash or zucchini
1½ tsp vanilla extract
Equipment:
oven
food processor
blender
hand mixer
bowl
muffin tray
Cooking instruction summary:
Preheat oven to 350º and grease muffin pans with coconut oilSteam zucchini or squash until soft; place in a food processor blender and blend until pureed consistencyIn a *large* bowl, with an electric mixer on medium speed, mix together coconut oil, applesauce, eggs, squash, honey and vanillaAdd all the dry ingredients and mix well with electric mixer on mediumPour into muffin tins about three quarters of the way or else they will over flowBake for about 20-25 minutes; the inside of these muffins when done will be a little spongy
Step by step:
1. Preheat oven to 350º and grease muffin pans with coconut oil
2. Steam zucchini or squash until soft; place in a food processor blender and blend until pureed consistency
3. In a *large* bowl, with an electric mixer on medium speed, mix together coconut oil, applesauce, eggs, squash, honey and vanilla
4. Add all the dry ingredients and mix well with electric mixer on medium
5. Pour into muffin tins about three quarters of the way or else they will over flow
6. Bake for about 20-25 minutes; the inside of these muffins when done will be a little spongy
Nutrition Information:
covered percent of daily need
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