Breakfast

Zucchini and Blueberry Wheat Muffins is for Breakfast, Snack.

Zucchini and Blueberry Wheat Muffins takes 10 minutes to prepare.

Zucchini and Blueberry Wheat Muffins takes 20 minutes to cook.

Zucchini and Blueberry Wheat Muffins makes 24 servings.

The ingredients for Zucchini and Blueberry Wheat Muffins are:

3 cups whole wheat flour
1 cup splenda for baking
1/2 tsp. baking powder
4 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 cup fat free plain yogurt
1/3 cup egg beaters
1/2 cup nonfat milk
2 cups shredded zucchini
1 1/2 cups fresh blueberries

Here is how you make Zucchini and Blueberry Wheat Muffins:

Put all dry ingredients in a bowl and stir. In another bowl add the yogurt, egg beaters, milk, zucchini and blueberries mix together and add to the dry ingredients and stir just until moistened. Put into muffin tins and bake at 350 for 20 minutes. Makes 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user DIETINGGRAMMY.

The nutritional information for Zucchini and Blueberry Wheat Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 69.2

• Total Fat: 0.4 g
• Cholesterol: 0.2 mg
• Sodium: 72.3 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 2.6 g
• Protein: 3.0 g

The dietary needs meet for Zucchini and Blueberry Wheat Muffins is Low Fat