Directions:
- Mix dry ingredients and then slowly add wet ingredients. Mix until combined. Place into muffin tins and bake in a 350 degree over for 15-18 minutes. Makes 20 muffins.
- Normally, this recipe also includes lots of cinnamon and nuts, but I've excluded these to make a 'lighter' flavor where the zucchini and lemon can come through.
- Notes - if made using Splenda in place of sugar, these muffins have a Weight Watchers points value of 2.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.1 Kcal (880 kJ) | ||
| Calories from fat | 82.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 14% | |
|---|---|---|---|
| Cholesterol | 24.55mg | 8% | |
| Sodium | 461.29mg | 19% | |
| Potassium | 278.29mg | 6% | |
| Total Carbs | 28.76g | 10% | |
| Sugars | 12.14g | 49% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 3.82g | 8% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 1.5mg | 8% | |
| Calcium | 89.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 239.2 Kcal (1001 kJ) | ||
| Calories from fat | 94.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.46g | 14% | |
|---|---|---|---|
| Cholesterol | 27.95mg | 8% | |
| Sodium | 525.16mg | 19% | |
| Potassium | 316.83mg | 6% | |
| Total Carbs | 32.75g | 10% | |
| Sugars | 13.82g | 49% | |
| Dietary Fiber | 2.31g | 8% | |
| Protein | 4.34g | 8% | |
| Vitamin C | 14.2mg | 21% | |
| Iron | 1.7mg | 8% | |
| Calcium | 102.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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