12 Serves
43 Mins
Preheat your oven to 200°C and prepare a 12-cup muffin tin by lining it with muffin liners.
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Vitamin 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
19 µg / 400 µgCalcium
94 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
195 mg / 4,700 mgSodium
254 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
23 g / 50 gSaturated Fat
0 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In a large mixing bowl, whisk together the sugar and egg substitute until well combined.
Stir in the grated zucchini, pineapple, and vanilla extract into the wet mixture.
In a separate bowl, combine your dry ingredients (flour, baking powder, and salt) and stir to distribute evenly.
Add the dry mixture to the wet ingredients and stir until just moistened, then add enough reserved pineapple juice to achieve a batter consistency that drops in blobs from a spoon.
Divide the batter evenly into the prepared muffin tin cups.
Bake for 24 minutes or until a toothpick inserted into the center comes out clean.
Cool the muffins in the tin for 1 minute, then transfer them to a wire rack to cool completely.
10
g21
g11
g
