Chocolate Carrot & Squash Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 eggs, beaten¼ cup canola oil½ cup non-fat Greek yogurt1 tbsp vanilla extract1 cup sugar¾ cup brown sugar½ cup cocoa powder, sifted2 cups white whole wheat flour2 tsp baking powder½ tsp baking soda1 cup finely shredded yellow squash (or zucchini), peel left on1 ½ cups finely shredded carrots1 small sweet apple (I used Red Prince), finely shredded, peel left on½ tsp coarse raw or sanding sugar per muffin for topping
Preheat the oven to 350°F. Line two muffin tins with cupcake liners, and set aside.
In a bowl, combine the eggs, oil, yogurt and vanilla.
Beat in the sugars and cocoa until smooth.
Stir in the flour, baking powder and baking soda until just combined, then add the squash, carrots and apple and fold in until evenly distributed.
Scoop the prepared batter into the muffin tins ¾ of the way up.
Sprinkle with sanding sugar.
Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.
Serving Size: Makes 16
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, combine the eggs, oil, yogurt and vanilla.
Beat in the sugars and cocoa until smooth.
Stir in the flour, baking powder and baking soda until just combined, then add the squash, carrots and apple and fold in until evenly distributed.
Scoop the prepared batter into the muffin tins ¾ of the way up.
Sprinkle with sanding sugar.
Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.
Serving Size: Makes 16
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 213.6
- Total Fat: 5.3 g
- Cholesterol: 46.5 mg
- Sodium: 34.0 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 3.4 g
- Protein: 5.1 g
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