Carrot and Zucchini Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 211.1
- Total Fat: 12.1 g
- Cholesterol: 30.9 mg
- Sodium: 83.4 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 1.7 g
- Protein: 2.4 g
View full nutritional breakdown of Carrot and Zucchini Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
2 eggs, beaten
1/2 cup brown sugar
1/2 cup canola oil (coconut oil would work too)
1 cup zucchini grated
1 cup carrot grated
1 cup mashed ripe banana (about 1 big banana)
1 cup shredded unsweetened coconut
1 cup all purpose flour (I used a gluten free)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon and ground ginger
Directions
*zucchini is shredded not mashed.
1.Preheat oven to 400 and prepare a muffin tin.
2.In a small bowl mix flour, baking powder, baking soda, cinnamon and ginger.
3.Mix eggs, brown sugar and oil together.
4.Add grated zucchini, carrot, mashed banana and coconut to the egg and sugar mixture.
5.Add flour and other dry ingredients. Mix well until just combined.
6.Divide batter into muffin tins.
7.Bake for 30 to 35 minutes, until muffins are brown and a toothpick comes out clean.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ANNARI.
1.Preheat oven to 400 and prepare a muffin tin.
2.In a small bowl mix flour, baking powder, baking soda, cinnamon and ginger.
3.Mix eggs, brown sugar and oil together.
4.Add grated zucchini, carrot, mashed banana and coconut to the egg and sugar mixture.
5.Add flour and other dry ingredients. Mix well until just combined.
6.Divide batter into muffin tins.
7.Bake for 30 to 35 minutes, until muffins are brown and a toothpick comes out clean.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ANNARI.