Low-Fat Zucchini Carrot Muffins

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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.