Lowfat Vegan Carrot Zucchini Muffins

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 132.1

Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 201.2 mg
Total Carbs: 15.6 g
Dietary Fiber: 2.8 g
Protein: 1.8 g

View full nutritional breakdown of Lowfat Vegan Carrot Zucchini Muffins calories by ingredient

Minutes to Prepare: 10

Minutes to Cook: 23

Number of Servings: 12

Ingredients

1.5 cups whole wheat pastry flour

1 cup brown sugar

1 tsp baking powder

1 tsp pumpkin pie spice

1/2 tsp salt

1/2 tsp baking soda

1 cup unsweetened applesauce

1 tsp vanilla

1 cup shredded carrot

1 cup shredded zucchini

Directions

Preheat oven to 350 degrees. Line 12 muffin tins with paper liners or spray muffin tins with non-stick spray. Combine dry ingredients in large bowl. Make well in center of bowl and stir in applesauce & vanilla (mixture will be thick). Fold in carrots and zucchini. Spoon into muffin pan. Bake for 20-25 minutes. Cool on wire rack.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user JENNI329.