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Zucchini Raisin Muffins
Source: dLife

These delicious muffins are baked with whole wheat and bran cereal.

Prep Time: 40 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 130.2
Total Carbs 18.8 g
Dietary Fiber 3.1 g
Sugars 4.9 g
Total Fat 5.0 g
Saturated Fat 1.8 g
Unsaturated Fat 1.6 g
Potassium 182.7 mg
Protein 4.7 g
Sodium 246.1 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Milk , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  low fat buttermilk
1 each  cooking spray
1 cup  old fashioned rolled oats
0 1/2 cup  All-Bran cereal
2 tbsp  unsalted butter
2 tbsp  brown sweetener
1 each  eggs
1 cup  whole wheat flour
1 tsp  baking powder
1 tsp  baking soda
0 1/4 tsp  salt
0 1/4 tsp  ground cinnamon
1 cup  chopped zucchini
0 1/4 cup  Raisins, seedless
0 1/4 cup  chopped walnuts
  1. Lightly coat 12 muffin tin cups with cooking spray, or line with paper liners.
  2. In medium bowl combine buttermilk, oats, and cereal. Set aside for 30 minutes.
  3. Preheat oven to 400°F.
  4. Allow butter to soften at room temperature 15 minutes.
  5. In large mixing bowl, blend butter and brown sugar with spatula .
  6. Add egg and mix well. Add zucchini, nuts, and raisins. Fold in oat mixture until well blended.
  7. In small bowl, whisk flour, baking soda, baking powder, salt, and cinnamon to blend. Add to wet ingredients. Mix well.
  8. Divide batter between 12 muffin cups.
  9. Bake 30 minutes, or until toothpick inserted into center of muffin comes out clean.

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