Pumpkin-Banana-Zucchini-Carrot Muffins

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 175.9
  • Total Fat: 5.8 g
  • Cholesterol: 34.7 mg
  • Sodium: 294.7 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.4 g

View full nutritional breakdown of Pumpkin-Banana-Zucchini-Carrot Muffins calories by ingredient
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Introduction

took a couple recipes and mixed them together to make a super-nutritious and super-delicious muffin. yummy! took a couple recipes and mixed them together to make a super-nutritious and super-delicious muffin. yummy!
Number of Servings: 16

Ingredients

    3 eggs, beaten
    3/4 cup brown sugar
    2 tbsp blackstrap molasses
    1/2 cup pumpkin puree
    1/2 cup applesauce
    1 medium overripe banana, mashed
    1/4 cup canola oil
    1 tablespoon vanilla extract
    1/2 teaspoon lemon extract
    1 cup flour
    2 cups KashiŪ Heart to HeartŪ cereal, crushed
    1 cup oats
    1/4 cup ground flax seed
    1/4 cup wheat germ
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 teaspoon pumpkin pie spice
    2 cups shredded zucchini and carrots

Directions

Preheat oven to 350°F and grease muffin pans.

Mix eggs, sugar, pumpkin, mashed banana, applesauce, molasses, oil, shredded zucchini/carrots and extracts into a large mixing bowl.

In separate bowl mix together the dry ingredients. Then combine the wet ingredients and mix well.

Scoop batter into the muffin loaf pans until evenly divided.

Bake 25-30 minutes or until done to your liking. I like to leave them in and let the tops get very brown.

Serving Size: Makes 16 muffins, regular sized

Number of Servings: 16

Recipe submitted by SparkPeople user JESSHUNTLEY.

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