Zucchini Carrot Oatmeal Muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup rolled oats1 cup all purpose flour1 1/2 cup whole wheat flour 1 1/2 cups sugar1 tablespoon baking powder1 1/2 teaspoons ground cinnamon1 teaspoon salt3 large eggs + 1 large egg white3/4 cup oil1 cup grated zuchini1 cup grated carrot3/4 cup raisins
1. Preheat oven to 350 degrees.
2. Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots. Add to dry ingredients and stir until combined.
3. Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.
Serving Size: Makes 12 Muffins
2. Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots. Add to dry ingredients and stir until combined.
3. Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.
Serving Size: Makes 12 Muffins
Nutritional Info Amount Per Serving
- Calories: 273.6
- Total Fat: 3.5 g
- Cholesterol: 46.5 mg
- Sodium: 400.2 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 3.4 g
- Protein: 6.2 g
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