Healthy Zucchini-Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 1/2 cups all-purpose flour1 1/2 cups whole wheat flour1/2 teaspoon salt1 teaspoon baking soda1 teaspoon baking powder2 1/2 teaspoons ground cinnamon1/4 teaspoon nutmeg3 eggs1 cup unsweetened natural applesauce1 cup plain yogurt (non-fat or low-fat)3/4 cup honey or agave2 teaspoons vanilla extract1 cup shredded zucchini (about 1-2 medium)1 cup shredded carrots(about 1-2)1/2 cup chopped pecans (optional)1 cup raisins (optional)
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
2. In a bowl, sift together the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
3. In a seperate bowl, beat together the eggs, applesauce, yogurt, honey, and vanilla. Mix the flour mixuture into the egg mixture.
4. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
5. Bake 18-20 minutes in the preheated oven, until toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
Serving size: 1 muffin, makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user LILMOMMAS23.
2. In a bowl, sift together the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
3. In a seperate bowl, beat together the eggs, applesauce, yogurt, honey, and vanilla. Mix the flour mixuture into the egg mixture.
4. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
5. Bake 18-20 minutes in the preheated oven, until toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
Serving size: 1 muffin, makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user LILMOMMAS23.
Nutritional Info Amount Per Serving
- Calories: 141.0
- Total Fat: 3.0 g
- Cholesterol: 28.3 mg
- Sodium: 146.7 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 2.2 g
- Protein: 3.8 g
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