Zucchini-Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3 c whole wheat flour2 t ground cinnamon1 t baking soda1/2 t baking powder1/2 t salt3 medium carrots, grated2 medium zucchini, unpeeled and grated1/2 c sugar1/2 c canola oil2 eggs (or 3 small)
Preheat oven to 350 F. Grease muffin tins or line with paper muffin cups, or grease 2 loaf pans.
Combine the first 5 ingredients in a bowl.
Combine the second 5 ingredients in another bowl.
Mix the contents of the two bowls together until combined.
Use a greased 1/4 cup measure to spoon the batter into the tins, or pour into the loaf pans.
Bake 15-20 minutes for muffins, 1 hour for loaves.
Serving Size: Makes 20 regular-size muffins or 2 loaves
Number of Servings: 20
Recipe submitted by SparkPeople user DEENANATAF.
Combine the first 5 ingredients in a bowl.
Combine the second 5 ingredients in another bowl.
Mix the contents of the two bowls together until combined.
Use a greased 1/4 cup measure to spoon the batter into the tins, or pour into the loaf pans.
Bake 15-20 minutes for muffins, 1 hour for loaves.
Serving Size: Makes 20 regular-size muffins or 2 loaves
Number of Servings: 20
Recipe submitted by SparkPeople user DEENANATAF.
Nutritional Info Amount Per Serving
- Calories: 144.5
- Total Fat: 6.3 g
- Cholesterol: 20.6 mg
- Sodium: 148.2 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.9 g
- Protein: 3.4 g
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