Fruit and Veggie Muffins

Fruit and Veggie Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 215.5
  • Total Fat: 12.3 g
  • Cholesterol: 35.4 mg
  • Sodium: 166.8 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Fruit and Veggie Muffins calories by ingredient
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Number of Servings: 12


    Egg, fresh, 2 large
    Canola Oil, 0.50 cup
    Banana, fresh, 1 medium
    Carrots, raw, 1.50 cup, grated
    Zucchini, 0.50 cup, chopped
    Walnuts, 0.50 cup, ground or chopped
    Baking Powder, 1 tsp
    Baking Soda, 1 tsp
    Granulated Sugar, 0.50 cup
    Flour, white, 1.25 cup
    Pineapple Tidbits, 0.50 cup


Mix eggs, sugar and then add oil. Slowly add flower and then mashed banana. Add 1 tsp baking soda and 1 tsp baking powder.
Separately combine shredded carrots, chopped zucchini and chopped pineapple chunks.
Mix the two together, add grounded and toasted walnuts.
Divide mixture in the muffin tray, bake in preheated oven 350F, for 30 min.

Note: Feel free to substitute with other fruits or veggies, whatever you have on hand.

Number of Servings: 12

Recipe submitted by SparkPeople user ARIMADA.

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