Pumpkin Zucchini Muffins

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by: Hollie Schroeder






From Sprint 2 the Table




ingredients

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serves: 12

1 1/2 c whole grain pastry flour

1 c quick-cooking oats

2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1.5 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

3/4 c sugar

1/4 c brown sugar, packed

1/3 c unsweetened vanilla soy milk

1 tbsp ground flax

3 tbsp water

1 c pumpkin puree

1/3 c olive oil

1 c grated zucchini (1 medium)

Nutrition Facts
Pumpkin Zucchini Muffins

Servings Per Recipe: 12

Amount per Serving

Calories: 213

  • Total Fat: 7.4 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 268.2 mg
  • Total Carbs: 35.5 g
  •     Dietary Fiber: 3.4 g
  •     Sugars: 18.2 g
  • Protein: 3.6 g
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preparation

1.  Preheat oven to 375 degrees. Grease 12-muffin tin with cooking spray.

2.  In a large bowl mix dry ingredients together.

3.  In medium bowl mix together milk, egg, and pumpkin. Add oil, stirring quickly so it doesn’t solidify.

4.  Add wet ingredients to dry, stirring until just combined. Mix in zucchini.

5.  Divide evenly among tins and bake for 20 mins

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