Zucchini Muffins

In an effort to get my son and myself to eat more veggies, I recently made Zucchini Muffins.  This is a great recipe that can be altered to change the fruit or veggie based on what you have on hand.  I have used this for blueberry muffins as well; however, currently I am trying to get more veggies in my son’s diet.

He will have no idea they are in there is the hope!  I tasted one and it is really tasty, similar to a plain muffin with a hint of flavor and zucchini of course.

I used My Fitness Pal to get the breakdown on this recipe.  This is per 1 Muffin assuming you make a dozen with this recipes.

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Created by: Kristy Still

Zucchini Muffins

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Ingredients

  

• 2 Cups Flour or Gluten Free All Purpose Flour
• 1/2 Cup Sugar
• 1 Tbsp Baking Powder
• 1/2 Tsp Salt
• 3/4 Cup Milk
• 2 Egg Whites
• 1 Tsp Vanilla
• 1/2 Cup Grated Zucchini

Instructions

• Preheat the oven to 375*.
• Begin by mixing the milk, egg, and vanilla then slowly stir in all remaining ingredients until mixed well.
• Spray the muffin pans with non stick cooking spray and add a tablespoonful of the batter to each. This recipe made 1 dozen muffins for us, it will depend on the size of the muffins.
• Bake for 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
• Enjoy this delicious morning treat or in my case all day treat!

Nutrition

Serving: 1Servings

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