Best Strawberry Zucchini Muffins Recipes

STRAWBERRY ZUCCHINI MUFFINS

Strawberry Zucchini Muffins image

Make and share this Strawberry Zucchini Muffins recipe from Food.com.

Provided by lindseyallyn

Categories Oatmeal

Time 40m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 cups oatmeal
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
8 strawberries, finely chopped
1 1/2 zucchini, finely chopped
3/4 cup applesauce
1/3 cup maple syrup
1 egg
1/3 cup egg white
1 teaspoon vanilla

Steps:

Preheat oven to 350 degrees.
In a large bowl, stir together oatmeal, flour, baking powder, baking soda, cinnamon and salt. Once combined, add in remaining ingredients and stir until well mixed. Pour batter into prepared muffin tins and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 106.8, Fat 1.4, SaturatedFat 0.3, Cholesterol 12.4, Sodium 164.3, Carbohydrate 20.6, Fiber 2.3, Sugar 5.3, Protein 3.6

ZUCCHINI MUFFINS

Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories Breakfast Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.