Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Zucchini Pumpkin Muffins

Friday, September 13, 2019
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Portions
12
Ingredients
or128 grams of red Mill Almond Flour
or2 tsps of spices, cinnamon, ground (5 g)
or1 tsp of spices, pumpkin pie spice (2 g)
or1 tsp of leavening agents, baking soda (5 g)
or1 tsp of leavening agents, baking powder, low-sodium (5 g)
or1/2 tsp of salt, table (3 g)
or2 medium units of egg, whole, raw, fresh (88 g)
or128 grams of libby's Pumpkin Pie Mix, Canned
or1 medium unit of squash, zucchini, baby, raw (11 g)
or1 tsp of vanilla extract, imitation, no alcohol (4 g)
or43 grams of simple Truth Organic Maple Syrup
or100 grams of yogurt, Greek, plain, nonfat
Preparation
1.
Preheat oven to 375 degrees and line a 12-count muffin tin
2.
Mix flour, spices, baking soda and powder, and salt in a bowl
3.
In a seperate bowl, beat the 2 eggs and then add pumpkin puree, lightly shredded zucchini, vanilla extract, maple syrup, and greek yogurt. Combine until mixed.
4.
Pour the wet ingredients into the bowl with the dry ingredients and mix
5.
Pour the batter into the muffin tins and bake for 25 minuets!
Nutritional information
Per 100 gPer portion (43 g)% DRI
Energy187 kcal81 kcal4 %
Fat7 g3 g5 %
Fatty acids, total saturated1 g0 g1 %
Cholesterol64 mg28 mg9 %
Sodium528 mg230 mg10 %
Carbohydrate24 g11 g4 %
Sugars20 g9 gremove
Fiber1 g0 g1 %
Protein7 g3 gremove