Nutritional Info

Nutrition Facts

Serving Size 1 (34g)

Calories 196
Calories from Fat 180 (92%)
Amount Per Serving %DIV
Total Fat 20g 31%
Saturated Fat 5.1g 26%
Monounsaturated Fat 13.4g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 1.4mg 0%
Sodium 135.4mg 6%
Potassium 20.8mg 0%
Total Carbohydrate 1.3g 0%
Dietary Fiber 0.4g 1%
Sugars 0.5g
Protein 0.8g 2%

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Recipe Description
Gently spiced zucchini muffins are a tasty and wholesome snack for the kids, and make a great brunch dish.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  unsweetened apple juice concentrate
2 Tablespoon(T)  water
1 1/2 Teaspoon(t)  baking soda
3 Tablespoon(T)  date sugar, packed
3 Dash(ds)  nutmeg
4   egg whites, beaten
1 Tablespoon(T)  zucchini pulp
1 Tablespoon(T)  unsweetened apple juice concentrate
1 1/2 Cup(c)  all purpose flour, tapped lightly 4 or 5 times
3 Tablespoon(T)  date sugar, packed
1 1/2 Teaspoon(t)  cinnamon
1/2 Cup(c)  vegetable oil
1 Tablespoon(T)  zucchini pulp


Preheat oven to 325° F. Prepare 15 standard sized muffin cups with paper liners. In a large bowl, stir together flour, date sugar, cinnamon, nutmeg, oil, pureed zucchini and concentrate. Add water and eggs and stir for 2 to 3 minutes by hand. Stir in baking soda quickly, and then mix (28 to 30 beats). Immediately spoon batter into prepared muffin cups. Bake 18 to 20 minutes, or until a cake tester inserted in the center of one muffin comes out clean. As soon as they are done, remove muffins from tins and cool on a wire rack. Serve warm or cool completely and store in an airtight container on a counter top or freeze.

Additional notes

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