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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 125.1
  • Total Fat: 6.0 g
  • Cholesterol: 11.8 mg
  • Sodium: 99.4 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.2 g

View full nutritional breakdown of Zucchini Carrot Raisin Nut Muffins calories by ingredient
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Zucchini Carrot Raisin Nut Muffins

Submitted by: LEANCOURT84

Introduction

From Skinny Bitch in The Kitch From Skinny Bitch in The Kitch
Number of Servings: 18

Ingredients

    1/4c refined coconut oil, melted or safflower oil, plus more for greasing muffin tins
    2c whole wheat pastry flour
    1/2c sucanat or other dry sweetener
    1T Ener-G egg replacer (I used 1 egg because I could not find the egg replacer, plus it freaks me out a little)
    2t baking poweder
    1/4t fine sea salt
    1 1/4c soy milk (I used vanilla silk)
    1t vanilla
    1c fresh or dried fruit, diced or chunked if necessary
    1/2c chopped nuts (optional)

    For Zucchini Raisin Muffins
    Combine shredded Zucchini and raisinis for the fruit and omit the nuts. Add 1t cinnamon and 1/2t ground ginger to the dry ingredients.
    (I used 1 1/2 shredded zucchini and 1/3 of a large carrot shredded. I put in a hanful of golden raisins and 1/2c chopped walnuts.)

Directions

Heat oven to 375. Grease muffin tin or use liners.
In a large bowl combine dry ingredients, including egg replacer if using. In a medium bowl, whisk soy milk, oil, and vanilla. Add milk mixture to the flour mixture, stirring until barely combined. Stir in fruit and nuts. Transfer to muffin tin. Bake for 15 to 20 minutes until a toothpick inserted comes out clean.

Number of Servings: 18

Recipe submitted by SparkPeople user LEANCOURT84.






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Member Ratings For This Recipe

  • These were my first attempt with vegan baking...love them! They might be a new staple in my home! - 8/12/09

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