Brunch

Zucchini Granola Muffins is for Breakfast, Snack.

Zucchini Granola Muffins takes 10 minutes to prepare.

Zucchini Granola Muffins takes 20 minutes to cook.

Zucchini Granola Muffins makes 12 servings.

The ingredients for Zucchini Granola Muffins are:

1/2 cup whole grain flour
1/2 cup Oat Bran
1 tsp Baking Powder
1 tsp Baking Soda
1 dash Salt
1 large Egg, fresh, whole, raw
1/2 unsweetened crushed pineapple
1/3 cup packed Brown Sugar
2 tbsp Coconut Oil melted
1 cup Nature's Path Organic Pumpkin Flax Plus Granola
2 cup grated Zucchini
1/2 cup Sour Cream
2 tbsp Cinnamon, ground
1 tbsp Nutmeg, ground
1 tbsp Allspice
1 tsp Vanilla Extract
1/3 dried cherries

Here is how you make Zucchini Granola Muffins:

Preheat oven to 375 F. Line a 12 muffin pan with liners. Stir together melted coconut oil and sugar. Add in vanilla, sour cream and egg. Mix together and incorporate pineapple. Add dry ingredients (except dried cherries and zucchini). Stir to combined. Stir in zucchini and dried cherries. Fill muffin liners full of batter. Bake for 15-18 minutes, until a toothpick inserted comes out clean. Serving Size:?makes 12 muffins

The nutritional information for Zucchini Granola Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 150.0

• Total Fat: 6.3 g
• Cholesterol: 19.7 mg
• Sodium: 180.4 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 3.1 g
• Protein: 2.8 g

The dietary needs meet for Zucchini Granola Muffins is Vegetarian