Carrot and Zucchini Muffins
- Number of Servings: 12
Ingredients
2 eggs, beaten1/2 cup brown sugar1/2 cup canola oil (coconut oil would work too)1 cup zucchini grated1 cup carrot grated1 cup mashed ripe banana (about 1 big banana)1 cup shredded unsweetened coconut1 cup all purpose flour (I used a gluten free)1 tsp baking powder1/2 tsp baking soda1/2 tsp cinnamon and ground ginger
*zucchini is shredded not mashed.
1.Preheat oven to 400 and prepare a muffin tin.
2.In a small bowl mix flour, baking powder, baking soda, cinnamon and ginger.
3.Mix eggs, brown sugar and oil together.
4.Add grated zucchini, carrot, mashed banana and coconut to the egg and sugar mixture.
5.Add flour and other dry ingredients. Mix well until just combined.
6.Divide batter into muffin tins.
7.Bake for 30 to 35 minutes, until muffins are brown and a toothpick comes out clean.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ANNARI.
1.Preheat oven to 400 and prepare a muffin tin.
2.In a small bowl mix flour, baking powder, baking soda, cinnamon and ginger.
3.Mix eggs, brown sugar and oil together.
4.Add grated zucchini, carrot, mashed banana and coconut to the egg and sugar mixture.
5.Add flour and other dry ingredients. Mix well until just combined.
6.Divide batter into muffin tins.
7.Bake for 30 to 35 minutes, until muffins are brown and a toothpick comes out clean.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ANNARI.
Nutritional Info Amount Per Serving
- Calories: 211.1
- Total Fat: 12.1 g
- Cholesterol: 30.9 mg
- Sodium: 83.4 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 1.7 g
- Protein: 2.4 g
Member Reviews