Making Thyme for Health · by Sarah Rotavera
Blueberry Zucchini Muffins (dairy-free + gluten-free)
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 13%
CARBS 26G53% OF CAL
3G FIBER0G ADDED0G INTRINSIC9G OTHER13G TOTAL SUGAR
FAT 8G37% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy muffins packed with blueberry and zucchini, sweetened naturally and made with wholesome oats. Dairy-free and gluten-free, they're nutritious enough for breakfast or a healthy snack.
mainamericanbaked goodeggs🥧 baking dish🔥 oven🌀 blenderdairy freegluten freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ripe banana (should equal ½ cup mashed)
- 2 whole eggs
- ½ cup plain unsweetened Greek yogurt (I use dairy-free)
- ½ cup creamy almond butter (without added oil)
- ½ cup pure maple syrup
- 2 cups rolled oats (or 2 cups oat flour )
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼-½ teaspoon salt
- 1 cup shredded zucchini (after squeezing dry)
- ½ cup blueberries
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 13%
CARBS 26G53% OF CAL
3G FIBER0G ADDED0G INTRINSIC9G OTHER13G TOTAL SUGAR
FAT 8G37% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 149mg
- Total sugar
- 13g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 62mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.