Zucchini carrot muffins

email
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
3 large Egg, fresh, whole, raw 2 cup, sliced Zucchini 1 cup, chopped Carrots, raw 0.75 cup Flour - Gold medal all purpose flour 0.75 cup Rice flour, brown 1 cup, unpacked Brown Sugar 16 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 0.5 tsp Baking Soda 1 tsp Baking Powder 0.5 tsp Salt 3 tsp Cinnamon, ground 0.25 cup, chopped Walnuts 0.25 gram(s) NESTLES-DARK CHOCOLATE MORSELS (CHOCOLATE CHIPS)
Directions
In a large bowl mix eggs, shredded zucchini and shredded carrots.
Add brown sugar, mix.
Add 1/2 cup coconut oil (melt your coconut oil in microwave for about 30 seconds. Very important) Mix.
In separate bowl, add flour, baking soda, baking powder, and cinnamon together. Mix and add dry mixture to wet mixture.
Add walnuts and chocolate chips (optional).
Bake at 350 degrees for 20 minutes.

Serving Size: Makes about 12-15 muffins 1 muffin is serving size

Number of Servings: 12

Recipe submitted by SparkPeople user JACKIEW41.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 325.0
  • Total Fat: 21.9 g
  • Cholesterol: 46.5 mg
  • Sodium: 221.8 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.7 g

Member Reviews