12 Serves
82 Mins
Preheat your oven to 190°C and line a muffin tin with liners.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
205 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
192 mg / 1,250 mgPotassium
172 mg / 4,700 mgSodium
512 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Using a grater, shred the zucchini and squeeze out excess moisture using a kitchen towel.
In a large mixing bowl, combine the oats, grated zucchini, and other dry ingredients, then whisk in the wet ingredients until just combined.
Divide the batter evenly into the prepared muffin tin and bake until golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool on a wire rack before serving.
10
g21
g11
g
13
g34
g5
g