Pumpkin-Banana-Zucchini-Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 eggs, beaten3/4 cup brown sugar2 tbsp blackstrap molasses1/2 cup pumpkin puree1/2 cup applesauce1 medium overripe banana, mashed1/4 cup canola oil1 tablespoon vanilla extract1/2 teaspoon lemon extract1 cup flour2 cups KashiŪ Heart to HeartŪ cereal, crushed1 cup oats1/4 cup ground flax seed1/4 cup wheat germ1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1 teaspoon pumpkin pie spice2 cups shredded zucchini and carrots
Preheat oven to 350°F and grease muffin pans.
Mix eggs, sugar, pumpkin, mashed banana, applesauce, molasses, oil, shredded zucchini/carrots and extracts into a large mixing bowl.
In separate bowl mix together the dry ingredients. Then combine the wet ingredients and mix well.
Scoop batter into the muffin loaf pans until evenly divided.
Bake 25-30 minutes or until done to your liking. I like to leave them in and let the tops get very brown.
Serving Size: Makes 16 muffins, regular sized
Number of Servings: 16
Recipe submitted by SparkPeople user JESSHUNTLEY.
Mix eggs, sugar, pumpkin, mashed banana, applesauce, molasses, oil, shredded zucchini/carrots and extracts into a large mixing bowl.
In separate bowl mix together the dry ingredients. Then combine the wet ingredients and mix well.
Scoop batter into the muffin loaf pans until evenly divided.
Bake 25-30 minutes or until done to your liking. I like to leave them in and let the tops get very brown.
Serving Size: Makes 16 muffins, regular sized
Number of Servings: 16
Recipe submitted by SparkPeople user JESSHUNTLEY.
Nutritional Info Amount Per Serving
- Calories: 175.9
- Total Fat: 5.8 g
- Cholesterol: 34.7 mg
- Sodium: 294.7 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 3.7 g
- Protein: 4.4 g
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