Lowfat Vegan Carrot Zucchini Muffins

Name: Lowfat Vegan Carrot Zucchini Muffins Recipe
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 12
Ingredients: 1.5 cups whole wheat pastry flour; 1 cup brown sugar; 1 tsp baking powder; 1 tsp pumpkin pie spice; 1/2 tsp salt; 1/2 tsp baking soda; 1 cup unsweetened applesauce; 1 tsp vanilla; 1 cup shredded carrot; 1 cup shredded zucchini

(3)

Minutes to Prepare: 10
Minutes to Cook: 23

Number of Servings: 12

Ingredients

1.5 cups whole wheat pastry flour1 cup brown sugar1 tsp baking powder1 tsp pumpkin pie spice1/2 tsp salt1/2 tsp baking soda1 cup unsweetened applesauce1 tsp vanilla1 cup shredded carrot1 cup shredded zucchini

Directions

Preheat oven to 350 degrees. Line 12 muffin tins with paper liners or spray muffin tins with non-stick spray. Combine dry ingredients in large bowl. Make well in center of bowl and stir in applesauce & vanilla (mixture will be thick). Fold in carrots and zucchini. Spoon into muffin pan. Bake for 20-25 minutes. Cool on wire rack.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user JENNI329.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 132.1
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 201.2 mg
Total Carbs: 15.6 g
Dietary Fiber: 2.8 g
Protein: 1.8 g

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Member Reviews

BENGTSO4
Super good. I cut the sugar in half and added a little extra zucchini and carrot.
- 5/29/11
ADAMM9
I agree. These are fantastic! - 2/11/10
CELESTIALAXIS
Absolutely delicious, and very easy! - 2/10/10