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Healthy Vegetable Muffins (for Dinner)

Diana Johnson
  • 35 minutes
  • Serves 12

INGREDIENTS

1 cup

whole wheat flour (or substitute gluten-free blend if desired)

1 cup

cornmeal

1 tbsp

sugar (or sugar substitute)

1 tbsp

baking powder

1

egg

1/2 cup

milk

1/4 cup

avocado oil

300 g

creamed corn ((about 3/4 of a 14.75 oz can))

2

small zucchini, grated

1 tsp

salt