Zucchini carrot muffins

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 15
Ingredients
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)
Directions
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

Servings Per Recipe: 15
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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