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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 255.5
  • Total Fat: 15.1 g
  • Cholesterol: 39.9 mg
  • Sodium: 265.1 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.7 g

View full nutritional breakdown of Dairy Free Carrot & Zucchini Muffins calories by ingredient
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Dairy Free Carrot & Zucchini Muffins

Submitted by: ILKANDC

Introduction

My picky 3 year old son LOVES these muffins. A yummy way to get in some veggies for breakfast. Also great for a snack! My picky 3 year old son LOVES these muffins. A yummy way to get in some veggies for breakfast. Also great for a snack!
Number of Servings: 16

Ingredients

    2 cups all purpose flour
    2 tsp baking soda
    1.5 tsp cinnamon
    0.5 tsp allspice
    0.5 tsp nutmeg
    0.5 tsp salt
    3 eggs
    1 cup soy milk
    1.25 cups brown sugar
    1 cup vegetable oil
    0.5 tsp vanilla
    1.5 cups grated zucchini
    1.5 cups grated carrot

Directions

Preheat oven to 375 degrees and grease muffin cups very lightly with vegetable oil.

Sift together flour, baking soda, and spices in large bowl. In a second bowl, whisk together brown sugar, eggs, milk, oil, and vanilla. Add this mixture to dry ingredients and mix until just moistened. Add grated zucchini & carrots and mix well.

Divide batter into greased muffin cups. Bake in 375 degree oven for 25 minutes or until a toothpick comes out clean. Makes 16 muffins.

Number of Servings: 16

Recipe submitted by SparkPeople user ILKANDC.






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