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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 120.1
  • Total Fat: 5.3 g
  • Cholesterol: 17.6 mg
  • Sodium: 108.2 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Carrot and Zucchini Muffins calories by ingredient
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Carrot and Zucchini Muffins

Submitted by: FUZZYPUFF1
Carrot and Zucchini Muffins

Introduction

Again very nutritious with veggies, healthy flours like buckwheat, and not a lot of sugar! Moist and delicious! Again very nutritious with veggies, healthy flours like buckwheat, and not a lot of sugar! Moist and delicious!
Number of Servings: 12

Ingredients

    -1/2 cup whole wheat flour

    -1/2 cup almond flour

    -1/4 cup buckwheat flour

    -1 tsp baking powder

    -2 tsp cinammon

    -1/3 cup brown sugar or honey

    -2 tbsp canola or grapeseed oil

    -1 egg

    -1 medium grated carrot

    -1 medium zucchini

    -1/2 cup raisins( optional)

Tips

You can use buckwheat flour for whole wheat flour for even more nutrition. Use large carrots and zucchinis if you want more veggies. Mixture seems a little dry when mixing so you can squeeze a little water out of zucchini into the mixture.


Directions

1. Preheat oven at 350 F or 180 C
2. mix dry and liquid ingredients separately
3. add dry to liquid and mix
4. add carrots, zucchini, and raisins
5. fill muffin tins 3/4 of the way up
6. bake for about 15 minutes

Serving Size: 12 regular-sized muffins or 24 mini muffins

Number of Servings: 12

Recipe submitted by SparkPeople user FUZZYPUFF1.






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