Pumpkin Carrot Cake Zucchini Muffins

Name: Pumpkin Carrot Cake Zucchini Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24
Ingredients: 10 serving Betty Crocker Super Moist Carrot Cake Mix (1/10 pkg = Serv) (by SSCHAEFER33); 0.5 cup Egg whites Naturegg Simply Egg Whites 1/4 cup = 2 egg whites; 2 cup chopped Carrots raw; 2 cup Zucchini - Steamed or raw; 1 serving Pumpkin Puree (15 oz. can) (by LOVE_2_LAUGH); 2.5 cup Dole - Crushed Pineapple in 100% Pineapple Juice; 26 gram Flaxmeal (Bob's Red Mill) Organic ground (2T=13gr) (by DOTSLADY)

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 24

Ingredients

10 serving Betty Crocker Super Moist Carrot Cake Mix (1/10 pkg = Serv) (by SSCHAEFER33) 0.5 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites 2 cup, chopped Carrots, raw 2 cup Zucchini - Steamed or raw 1 serving Pumpkin Puree (15 oz. can) (by LOVE_2_LAUGH) 2.5 cup Dole - Crushed Pineapple in 100% Pineapple Juice 26 gram Flaxmeal (Bob's Red Mill) Organic ground (2T=13gr) (by DOTSLADY)

Directions

Mix ingredients, bake at 350 for 20-25 minutes or until toothpick tested in the center comes out clean.

Serving Size: 24 cupcakes

Number of Servings: 24

Recipe submitted by SparkPeople user MARYADAMS711.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 102.1
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 147.3 mg
Total Carbs: 21.6 g
Dietary Fiber: 1.4 g
Protein: 2.4 g

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