Healthy Carrot Zucchini Mini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup Whole Wheat Flour .5 tsp Cinnamon, ground .25 tsp Salt 1 tsp Baking Soda 3 tbsp Butter, unsalted .5 cup Honey 1 serving Egg - Large (1 egg) 1 tsp Vanilla extract, imitation, alcohol 1 cup, sliced Zucchini .5 cup, chopped Carrots, raw
1. Preheat oven to 350 degrees F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray.
2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
3. In a large mixing bowl, stir together the butter, honey, egg, and vanilla extract.
4. Add the flour mixture to the wet ingredients and stir together until just barely combined.
5. Add the zucchini and carrot and stir gently until just distributed.
6. Fill each cup in the mini muffin pan approximately 3/4 full.
7. Bake for 15-20 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Serving Size: 24-30 mini muffins
2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
3. In a large mixing bowl, stir together the butter, honey, egg, and vanilla extract.
4. Add the flour mixture to the wet ingredients and stir together until just barely combined.
5. Add the zucchini and carrot and stir gently until just distributed.
6. Fill each cup in the mini muffin pan approximately 3/4 full.
7. Bake for 15-20 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Serving Size: 24-30 mini muffins
Nutritional Info Amount Per Serving
- Calories: 56.9
- Total Fat: 1.7 g
- Cholesterol: 12.8 mg
- Sodium: 81.9 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.8 g
- Protein: 1.0 g
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