Rating: 4.5 stars
- 5 star values: 3
- 4 star values: 0
- 3 star values: 1
- 2 star values: 0
- 1 star values: 0
The batter for these healthy gluten-free zucchini muffins comes together in a flash in your blender. And these tasty treats are baked in a mini muffin tin, so they’re the perfect snack or quick breakfast. The chocolate chips are an optional but excellent addition.
Source: EatingWell.com, March 2019
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
108 calories; protein 2.5g; carbohydrates 13.5g; dietary fiber 1.2g; sugars 6.6g; fat 5.1g; saturated fat 0.7g; cholesterol 31mg; vitamin a iu 78IU; vitamin c 2.9mg; folate 12.8mcg; calcium 41mg; iron 0.7mg; magnesium 14.7mg; potassium 100.8mg; sodium 130.2mg; thiamin 0.1mg; added sugar 6g.
1/2 fat, 1/2 other carbohydrate, 1/2 starch