Zucchini-Carrot muffins

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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
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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


    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


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 |

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Member Ratings For This Recipe

  • 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

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