Zucchini-Carrot muffins


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 115.7
  • Total Fat: 1.2 g
  • Cholesterol: 36.4 mg
  • Sodium: 173.7 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.4 g

View full nutritional breakdown of Zucchini-Carrot muffins calories by ingredient


Introduction

Filling muffins, low in fat because of the applesauce used instead of oil. Filling muffins, low in fat because of the applesauce used instead of oil.
Number of Servings: 24

Ingredients

    1.5 c shredded zucchini
    1.5 c. shredded carrots
    1 c. unsweetened applesauce
    .5 c honey
    .5 c. brown sugar
    4 eggs
    2.t. vanilla
    3 c. freshly milled flour (can used whole wheat)
    1 t. baking soda
    1 t. salt

Directions

Combine wet ingredients; add zucchini and carrots. Separately, combine dry ingredients. Combine wet and dry, just enough to mix. Put in greased muffin tins; cook at 350 for 12-15 minutes.
Makes 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user REFORMEDGRITS.

TAGS:  Snacks | Snack | Snacks Snack |

Member Ratings For This Recipe


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    Very Good
    Very tasty...this is a denser muffin than a lot of people are probably used to...I happen to like that texture myself...the only thing I did differently was to add 1 teaspoon of cinnamon to the dry ingredients. I'll put most of these in the freezer and pull one out as needed. - 8/16/10