Best Zucchini Flax Muffins Recipes

Zucchini Bran Flax Muffins image

Provided by TaterBug

Categories Breakfast

Time 45m

Yield 18 Giant muffins, 18 serving(s)

Number Of Ingredients 20

3/4 cup oil
1 cup sugar
3/4 cup molasses
2 teaspoons vanilla
2 eggs
1/4 cup egg white
1 cup unsweetened applesauce
1 cup all-purpose flour
1 cup oat bran
1 1/2 cups flax seed meal (I prefer golden flax)
1 cup whole wheat pastry flour
1/2 tablespoon salt
2 teaspoons baking powder
1 1/2 teaspoons baking soda
4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon allspice
4 2/3 cups zucchini, shredded (or carrots)
1 cup walnuts, broken in small pieces

Steps:

Cream together oil, molasses, and sugar.
Slowly beat in vanilla and eggs, then applesauce.
In a speparate bowl, sift together the dry ingredients.
Add to the oil-sugar mixture, stirring to combine.
Add zucchini (or carrots) and walnuts.
Pour into greased oversixzed muffin tins. Bake in preheated oven at 350 degrees for 25 to 30 minutes.

Nutrition Facts : Calories 341.5, Fat 18.5, SaturatedFat 2.4, Cholesterol 23.5, Sodium 365, Carbohydrate 42.1, Fiber 5.6, Sugar 20, Protein 6.7

Zucchini Flax Muffins image

Provided by pixieglenn

Time 50m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 13

2 cups whole wheat flour (Wheat White flour is best)
1 1/2 cups flax seed meal
1 cup pecan meal
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup Splenda granular (I used the sugar blend for baking)
1/2 cup olive oil
2 cups finely shredded zucchini
1/2 cup applesauce

Steps:

Shred the zucchini. It takes about 2 zucchini.
Mix the rest of the ingredients in whatever order you choose.
Fill muffins tins to the top, not 3/4 full like normal.
Bake at 350 for 30 minutes. Check to see if their done with a toothpick.
Eat! MMM, we like to add some real butter to them too, but that's not quite so healthy ;).

Nutrition Facts : Calories 123.9, Fat 8.1, SaturatedFat 1.1, Cholesterol 17.6, Sodium 119.6, Carbohydrate 10.9, Fiber 3.4, Sugar 0.4, Protein 3.3