Low-Fat Zucchini Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
•2/3 cup unsweetened applesauce•2 large eggs•2/3 cup granulated sugar•1/2 cup light or dark brown sugar, packed•1 teaspoon vanilla extract•2 cups all-purpose flour•1/2 teaspoon baking soda•1/2 teaspoon baking powder•1/2 teaspoon salt•2 teaspoons ground cinnamon•1 1/2 cups finely shredded unpeeled zucchini•1/2 cup finely shredded carrot
Grease and flour 12 muffin cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes
Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user LWMALLARD.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes
Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user LWMALLARD.
Nutritional Info Amount Per Serving
- Calories: 93.6
- Total Fat: 0.9 g
- Cholesterol: 35.4 mg
- Sodium: 190.1 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.6 g
- Protein: 1.2 g
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