Zucchini carrot muffins
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Directions
3.0 large Egg, fresh, whole, raw2.0 cup, sliced Zucchini1.0 cup, chopped Carrots, raw0.75 cup Rice flour, brown0.75 cup Flour - Gold medal all purpose flour1.0 cup, unpacked Brown Sugar1.0 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil0.5 tsp Baking Soda1.0 tsp Baking Powder0.5 tsp Salt3.0 tsp Cinnamon, ground0.25 tbsp chopped walnuts14.0 gram(s) NESTLES-DARK CHOCOLATE MORSELS (CHOCOLATE CHIPS)
Read carefully.
In a large bowl mix eggs shredded zucchini and shredded carrots.
Add 1 cup brown sugar
Add 1/2 cup coconut oil. Melt your coconut oil first for 30 seconds. Very important. Mix
In a separate bowl add flour, 1/2 tsp baking soda. 1 tsp baking powder, and cinnamon. Mix. Add dry mixture to wet mixture bowl.
Add 1/4 cup chopped walnuts and 1/4 cup chocolate chips (optional).
Bake at 350 degrees for 20 minutes.
You can also make these as mini muffins.
The ingredients in the directions are correct amount as I did not know how to convert a few ingredients.
Serving Size: Makes approximately 15 muffins
In a large bowl mix eggs shredded zucchini and shredded carrots.
Add 1 cup brown sugar
Add 1/2 cup coconut oil. Melt your coconut oil first for 30 seconds. Very important. Mix
In a separate bowl add flour, 1/2 tsp baking soda. 1 tsp baking powder, and cinnamon. Mix. Add dry mixture to wet mixture bowl.
Add 1/4 cup chopped walnuts and 1/4 cup chocolate chips (optional).
Bake at 350 degrees for 20 minutes.
You can also make these as mini muffins.
The ingredients in the directions are correct amount as I did not know how to convert a few ingredients.
Serving Size: Makes approximately 15 muffins
Nutritional Info Amount Per Serving
- Calories: 122.4
- Total Fat: 2.6 g
- Cholesterol: 37.2 mg
- Sodium: 177.4 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 1.5 g
- Protein: 2.7 g
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