Low-Fat Zucchini Carrot Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 93.6
- Total Fat: 0.9 g
- Cholesterol: 35.4 mg
- Sodium: 190.1 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.6 g
- Protein: 1.2 g
View full nutritional breakdown of Low-Fat Zucchini Carrot Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
•2/3 cup unsweetened applesauce
•2 large eggs
•2/3 cup granulated sugar
•1/2 cup light or dark brown sugar, packed
•1 teaspoon vanilla extract
•2 cups all-purpose flour
•1/2 teaspoon baking soda
•1/2 teaspoon baking powder
•1/2 teaspoon salt
•2 teaspoons ground cinnamon
•1 1/2 cups finely shredded unpeeled zucchini
•1/2 cup finely shredded carrot
Directions
Grease and flour 12 muffin cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes
Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user LWMALLARD.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes
Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user LWMALLARD.