Lemon Poppyseed Mango Mini Muffins!

U Serves 38 People
P Prep: 00:10
P Cook: 00:10

Nutritional Facts

per 1 serving size (Recipe makes 38 servings)

Amount Per Serving

Calories 41

Calories from Fat 22

% Daily Values*

Total Fat 2.45

3.77%

Saturated Fat 0.63

3.15%

Polyunsaturated Fat 0.15

Monounsaturated Fat 0.03

Cholesterol 12.89

4.30%

Sodium 51.68

2.15%

Potassium 18.84

Total Carbohydrate 3.49

1.16%

Dietary Fiber 1.85

7.40%

Sugars 0.89

Protein 1.81

Vitamin A 1.51%

Vitamin C 3.40%

Calcium 2.55%

Iron 3.51%

* Nutritional Values are estimated and may vary

³ Description

Moist slightly sweet muffins! Perfect for a gluten, dairy & grain free snack on the go :)

² Ingredients

1 Juice of 1 lemon (2-1/8" dia) Fresh Lemon Juice
2 tbsp Poppy Seed
2 tbsp Lemon Peel
1 medium Zucchini
2 serving (serving = 1 egg) Organic Valley Organic Brown Eggs (Extra Large)
1/2 serving (serving = 1 tbsp) Bob's Red Mill Xanthan Gum
1 dash Sea Salt
3/4 serving (serving = 1 cup) 365 Organic Mango Chunks
5 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops
2 serving (serving = 1/8 tsp) Arm & Hammer Pure Baking Soda
8 serving (serving = 2 tbsp) Let's Do Organic Organic Coconut Flour
4 serving (serving = 1/4 cup) Honeyville Blanched Almond Flour
2 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
16 serving (serving = 1/8 tsp) Great Value Baking Powder

q Directions

Finely grate zucchini (about 1 packed cup) and lemon zest (2 tbsp)

Squeeze 3 tbsp lemon juice

Puree mango (enough for 1 cup)

mix wet and dry ingredients separately

Mix together until combined.

Preheat oven to 375.

Spray muffin tins with coconut oil and fill.

Bake for 10 minutes or until edges are golden.

Let cool for 10 minutes then move to cooling rack. Enjoy :)

Recipe Provided by @crondquist

U More Recipes By @crondquist:

Sign In