Zucchini Apple Muffins
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
427
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 9.98 g | (10 %) | ||
| Fat | 17.98 g | (16 %) | ||
| Carbohydrates | 58.66 g | (39 %) | ||
| Sugar added | 18.71 g | (75 %) | ||
| Roughage | 2.55 g | (9 %) |
more nutritional values
| Vitamin A | 81.79 mg | (10,224 %) | ||
| Vitamin D | 1.05 μg | (5 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 28.36 μg | (9 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 0.47 μg | (1 %) | ||
| Vitamin B₁₂ | 0.61 μg | (20 %) | ||
| Vitamin C | 8.87 mg | (9 %) | ||
| Potassium | 251.14 mg | (6 %) | ||
| Calcium | 188.47 mg | (19 %) | ||
| Magnesium | 10.54 mg | (4 %) | ||
| Iron | 2.22 mg | (15 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 0.19 mg | (2 %) | ||
| Saturated fatty acids | 1.77 g | |||
| Cholesterol | 78.42 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 Apple
- 150 grams Zucchini
- 1 tsp lemon juice
- 125 grams Pastry flour
- 50 grams Oats
- 1 pinch salt
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 eggs
- 75 grams sugar
- 60 milliliters Canola oil
- 50 milliliters Buttermilk
Preparation steps
1.
Rinse the apple, peel and finely grate. Rinse the zucchini, trim and finely grate. Toss with the grated apple and lemon juice.
2.
Preheat the oven to 200°C (approximately 400°F). Line a muffin pan with paper liners. Combine the flour, oatmeal, salt, baking powder and baking soda. Whisk the eggs and sugar until light and fluffy. Stir in the oil and then stir in the flour mixture alternately with the buttermilk until combined. Fold in the apple zucchini mixture then distribute between the paper liners and bake for 25-30 minutes. Let cool briefly in the muffin pan then remove from the molds and let cool completely.
