Good-for-You Zucchini Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 23
Ingredients
2/3 cup avocado oil3 large eggs2/3 cup white sugar2/3 cup packed brown sugar1/1/2 tsp vanilla extract1 cup flaxseed meal1/2 cup oat bran2 cups whole wheat pastry flour1 cup almond flour3/4 tsp baking powder3/4 tsp baking soda3/4 tsp sea salt1 heaping Tbspn cinnamon3/4 cup finely shredded carrots2 1/3 cup finely shredded unpeeled zucchini
Grease muffin pans. Heat oven to 375 degrees.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract. Add flaxseed meal and oat bran.
Combine the flours, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded carrots and zucchini.
Fill muffin cups about 3/4 full; sprinkle tops with cinnamon sugar if desired. Bake for 20 min.
Serving Size: 23
Number of Servings: 23
Recipe submitted by SparkPeople user BERRY4.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract. Add flaxseed meal and oat bran.
Combine the flours, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded carrots and zucchini.
Fill muffin cups about 3/4 full; sprinkle tops with cinnamon sugar if desired. Bake for 20 min.
Serving Size: 23
Number of Servings: 23
Recipe submitted by SparkPeople user BERRY4.
Nutritional Info Amount Per Serving
- Calories: 191.3
- Total Fat: 11.0 g
- Cholesterol: 24.3 mg
- Sodium: 152.8 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 4.1 g
- Protein: 4.7 g
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