Zucchini-Spelt Muffins Recipe
With the whole grains and veggies in these hearty muffins, you won't feel guilty eating this delicious treat.
Overview
Total time: 30 M 50 S
Servings: 12
Calories: 197
Ingredients
- 1/3 cup coconut oil melted
- 3 large eggs
- 1 cup unsweetened applesauce
- 0.74 cup brown sugar
- 2 tsp. vanilla extract
- 1 medium zucchini quartered lengthwise
- 1/2 tsp. salt
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 0.66 cup oat bran
- 1/2 cup raisins
- 1 1/2 cups whole grain spelt flour
Nutritional Information
- Serving Size: 1 muffin
- Fat: 8g
- Saturated Fat: 6g
- Cholesterol: 43mg
- Sodium: 274mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 15g
- Protein: 4g
Instructions
- Preheat oven to 375°F.
- Add oil, eggs, applesauce, sugar, vanilla, and zucchini to FourSide or WildSide+ jar in order listed. Secure lid and press "Pulse" 10–12 times.
- Add baking soda, cinnamon, salt, nutmeg, flour, oat bran, and raisins to jar. Secure lid and pulse 3–5 times or until dry ingredients are barely incorporated; do not overblend.
- Allow batter to rest 5–10 minutes.
- Pour muffin batter into prepared muffin tins. Bake for 16–20 minutes or until toothpick entered in center comes out clean.
Note: Zucchini will not be completely grated until dry ingredients are incorporated.
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