Breakfast

Zucchini Muffins is for Breakfast.

Zucchini Muffins takes several minutes to prepare.

Zucchini Muffins takes several minutes to cook.

Zucchini Muffins makes 12 servings.

The ingredients for Zucchini Muffins are:

*Bob's Red Mill Spelt Flour, Organic, Whole Grain, 1 cup
*Barley Flour, 1 cup
Cinnamon, ground, 1 tsp
Banana, fresh, 2 large (8" to 8-7/8" long)
Baking Powder, 2 tsp
Baking Soda, 1 tsp
*Molasses, blackstrap, 3 tbsp
Apple juice, unsweetened, .5 cup
Cider Vinegar, .66 tbsp
Walnuts, .5 cup, chopped
Raisins, .5 cup, packed
Zucchini, 1.5 cup, shredded

Here is how you make Zucchini Muffins:

Preheat the oven to 375?. Line a muffin tin with paper liners and spray with nonstick spray.Combine both flours, cinnamon, baking powder, and baking soda in a mixing bowl and whisk together. Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar in a Vita-Mix or other blender and blend until smooth. Mix the wet and dry ingredients together, then fold in the zucchini, walnuts, and currants or raisins. Use a bit more apple juice if needed to wet all the flour.Divide mixture evenly into the 12 lined muffin cups, and bake for 20 minutes, or until the top springs back to the touch. Remove muffins from the pan and cool on a wire rack.Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user HLTH4LFE1.

The nutritional information for Zucchini Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 158.7

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 191.5 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 3.9 g
• Protein: 3.5 g

The dietary needs meet for Zucchini Muffins is Vegan