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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 141.0
  • Total Fat: 3.0 g
  • Cholesterol: 28.3 mg
  • Sodium: 146.7 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.8 g

View full nutritional breakdown of Healthy Zucchini-Carrot Muffins calories by ingredient
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Healthy Zucchini-Carrot Muffins

Submitted by: LILMOMMAS23

Introduction

These muffins are great. You can use non-fat yogurt or low-fat, if you wish, I usually make it with non-fat yogurt. You may also cut back on the honey, or use some agave nectar instead. I usually make it with the pecans and raisins, but you can choose to leave them out. These muffins are so good, even my kids love them! They are low in fat and calories too! These muffins are great. You can use non-fat yogurt or low-fat, if you wish, I usually make it with non-fat yogurt. You may also cut back on the honey, or use some agave nectar instead. I usually make it with the pecans and raisins, but you can choose to leave them out. These muffins are so good, even my kids love them! They are low in fat and calories too!
Number of Servings: 24

Ingredients

    1 1/2 cups all-purpose flour
    1 1/2 cups whole wheat flour
    1/2 teaspoon salt
    1 teaspoon baking soda
    1 teaspoon baking powder
    2 1/2 teaspoons ground cinnamon
    1/4 teaspoon nutmeg
    3 eggs
    1 cup unsweetened natural applesauce
    1 cup plain yogurt (non-fat or low-fat)
    3/4 cup honey or agave
    2 teaspoons vanilla extract
    1 cup shredded zucchini (about 1-2 medium)
    1 cup shredded carrots(about 1-2)
    1/2 cup chopped pecans (optional)
    1 cup raisins (optional)

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Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.

2. In a bowl, sift together the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.

3. In a seperate bowl, beat together the eggs, applesauce, yogurt, honey, and vanilla. Mix the flour mixuture into the egg mixture.

4. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.

5. Bake 18-20 minutes in the preheated oven, until toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Serving size: 1 muffin, makes 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user LILMOMMAS23.






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Member Ratings For This Recipe

  • Substituted the white flour with oatmeal and used craisins instead of raisins and it was excellent! Great recipe! - 9/9/12

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