Triple Berry Zucchini Muffins
Ingredients
- 2 large zucchini, grated
- 2 cups whole wheat flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 large eggs
- ¾ cup packed brown sugar
- ½ cup canola oil
- ½ cup 1% low-fat milk
- 1 tsp pure vanilla extract
- 2 cups frozen mixed berries
Instructions
- Preheat oven to 350°F. Squeeze zucchini dry using a kitchen towel.
- Whisk together flour, baking soda, cinnamon, and salt in a large bowl. Whisk together eggs, brown sugar, oil, milk, and vanilla in a separate bowl until combined; stir in zucchini.
- Stir wet mixture into dry mixture using a wooden spoon or rubber spatula until just combined and no pockets of flour remain. Gently fold in berries.
- Divide batter between 2 lightly greased 12-cup muffin pans. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before serving.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
246
|
246
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 5 | 5 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 338 | 338 |
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