Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
Calories 297.0
Total Fat 14.7 g
Saturated Fat 1.7 g
Polyunsaturated Fat 6.9 g
Monounsaturated Fat 5.3 g
Cholesterol 0.0 mg
Sodium 323.8 mg
Potassium 183.3 mg
Total Carbohydrate 43.4 g
Dietary Fiber 2.2 g
Sugars 26.2 g
Protein 3.4 g
Vitamin A 26.9 %
Vitamin B-12 0.2 %
Vitamin B-6 2.2 %
Vitamin C 3.1 %
Vitamin D 0.0 %
Vitamin E 1.9 %
Calcium 4.0 %
Copper 6.0 %
Folate 1.9 %
Iron 7.7 %
Magnesium 4.2 %
Manganese 20.3 %
Niacin 6.7 %
Pantothenic Acid 1.0 %
Phosphorus 3.8 %
Riboflavin 5.7 %
Selenium 0.7 %
Thiamin 10.2 %
Zinc 2.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Zucchini Carrot Muffins with Cinnamon Crumble

View the full Zucchini Carrot Muffins with Cinnamon Crumble Recipe & Instructions
Submitted by: RENOODLE

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Zucchini Carrot Muffins with Cinnamon Crumble

98 calories of Margarine, soft, (0.06 cup)

68 calories of Organic All-Purpose White Flour, (0.17 cup)

46 calories of Granulated Sugar, (0.06 cup)

33 calories of Brown Sugar, (0.04 cup, packed)

33 calories of Pecans, (0.04 cup, chopped)

6 calories of Earth Balance Natural Buttery Spread, (0.06 tbsp)

5 calories of Egg replacer, Bob's Red Mill, (0.17 serving)

5 calories of Zucchini, (0.13 cup, mashed)

4 calories of Brown Sugar, (0.25 tsp packed)

4 calories of Organic All-Purpose White Flour, (0.01 cup)

2 calories of Vanilla Extract, (0.17 tsp)

2 calories of Carrots, raw, (0.04 cup, grated)

1 calories of Cinnamon, ground, (0.17 tsp)

1 calories of Nutmeg, ground, (0.08 tsp)

0 calories of Cinnamon, ground, (0.04 tsp)

0 calories of Nutmeg, ground, (0.02 tsp)

0 calories of Baking Powder, (0.04 tsp)

0 calories of Salt, (0.04 tsp)

0 calories of Baking Soda, (0.04 tsp)


Nutrition & Calorie Comments  

I used avocado oil instead of fake butter + real eggs! I also made 1+ 1/2 of a recipe so added ground flaxseed for the other half of the oil. Plus 2/3 cup of oat bran. Also, 1 cup of the flour was ALMOND. Topping: sprinkled on cinnamon & sugar. Wonderful! Great for breakfast on the run! (made 23) Submitted by:
BERRY4

(9/8/13)
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