Pumpkin Carrot Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 cups Whole Wheat Flour3 large Eggs1 15 oz. Can of Pumpkin2 large Carrots, shredded2 large Zucchini, shredded1 cup Unsweetened Applesaucedash of Salt2 tsp. Baking Soda2 tsp. Baking Powder1 Tbsp. Cinnamon1/2 Tbsp. Ground Cloves1/2 Tbsp. Ground Nutmeg3/4 cup Sucralose Sweetener (like Splenda)1 cup Brown Sugar, packed
Preheat oven to 350.
In a large bowl, combine whole wheat flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg until blended.
Using a stand (or hand) mixer, combine eggs, pumpkin, applesauce, sucralose sweetener, brown sugar, carrots and zucchini.
Slowly add the flour mixture, one spoonful at a time, until just blended.
Spray 2 12cup muffin tins with non-stick cooking spray. Fill each cup about 2/3 full. Bake at 350 for 22-25 minutes, until a toothpick inserted in the muffin comes out clean. Makes 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user MDRATH.
In a large bowl, combine whole wheat flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg until blended.
Using a stand (or hand) mixer, combine eggs, pumpkin, applesauce, sucralose sweetener, brown sugar, carrots and zucchini.
Slowly add the flour mixture, one spoonful at a time, until just blended.
Spray 2 12cup muffin tins with non-stick cooking spray. Fill each cup about 2/3 full. Bake at 350 for 22-25 minutes, until a toothpick inserted in the muffin comes out clean. Makes 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user MDRATH.
Nutritional Info Amount Per Serving
- Calories: 109.9
- Total Fat: 1.1 g
- Cholesterol: 26.6 mg
- Sodium: 169.2 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 2.9 g
- Protein: 3.1 g
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