Fruit and Veggie Muffins
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
Number of Servings: 12
Ingredients
-
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
Directions
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.
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.