Muffins

Strawberry Jam Zucchini Muffins

231

Healthy and full of flavor, these mini-muffins are the perfect breakfast or snack. My kids love them right out of the freezer (weird, I know)! The strawberry jam gives them a super moist texture and because I always use the jam made from all real fruit with no added sugar, it cuts down on some of the refined sugar.

36
1 1/4 c. flour
1/4 c. ground flaxseed
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 egg
1/2 c. brown sugar
1/4 c. strawberry jam
2 medium unpeeled zucchini
1/4 c. canola oil
Preheat oven to 350 degrees. Spray cups of mini-muffin pan or use paper liners. In a large bowl, combine flour, flaxseed, cinnamon, baking soda, salt, and baking powder. Cut the zucchini into chunks and place in a blender. Add egg, brown sugar, strawberry jam, and oil. Puree until the mixture is smooth and frothy. Pour, all at once, into the dry ingredients. Stir, just until moistened. Spoon batter into muffin tins. Bake for 10-12 minutes.
Nutritions

Calories
60

Sodium
100mg
4% DV

Fat
0.31g
0% DV

Protein
1g
2% DV

Carbs
13g
4% DV

Fiber
0.5g
2% DV