Kayla's Cucumber Carrot Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 154.6
  • Total Fat: 6.7 g
  • Cholesterol: 99.9 mg
  • Sodium: 188.5 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 5.5 g

View full nutritional breakdown of Kayla's Cucumber Carrot Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

If you can bake with zucchini, then why not with cucumber? This no sugar-added recipe is perfect for that cucumber sitting in your fridge that is starting to loose its crunch. Great for getting a veggie and small fruit serving! With cream cheese frosting they'd taste just like carrot cake muffins. If you can bake with zucchini, then why not with cucumber? This no sugar-added recipe is perfect for that cucumber sitting in your fridge that is starting to loose its crunch. Great for getting a veggie and small fruit serving! With cream cheese frosting they'd taste just like carrot cake muffins.
Number of Servings: 9

Ingredients

    1 egg
    1 c. flour
    1 ½ t. cinnamon
    1 t. baking powder
    ½ t. baking soda
    1 T. oil
    ¼ c. maple syrup
    ¼ c. applesauce
    ½ c. grated carrots
    ½ c. grated cucumber
    ¼ c. raisins
    ¼ c. walnuts

Tips

If you have a food processor then prep time is WAY shorter--unfortunately grating baby carrots with a cheese grater tends to take a while.
Be sure to squeeze the grated cucumber since it is very liquidy!


Directions

Preheat oven to 350F. Mix wet ingredients and grated veggies together in a large bowl. Mix dry ingredients in a separate bowl and fold into the wet mixture. Add the raisins and walnuts last. Grease a muffin pan and fill tins 3/4 full.

Bake at 350F for ~20min.

Serving Size: makes 9 standard-sized muffins

Rate This Recipe