Carrot and Zucchini Muffins

Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 120.1
- Total Fat: 5.3 g
- Cholesterol: 17.6 mg
- Sodium: 108.2 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.0 g
- Protein: 3.0 g
View full nutritional breakdown of Carrot and Zucchini Muffins calories by ingredient
Introduction
Again very nutritious with veggies, healthy flours like buckwheat, and not a lot of sugar! Moist and delicious! Again very nutritious with veggies, healthy flours like buckwheat, and not a lot of sugar! Moist and delicious!Number of Servings: 12
Ingredients
-
-1/2 cup whole wheat flour
-1/2 cup almond flour
-1/4 cup buckwheat flour
-1 tsp baking powder
-2 tsp cinammon
-1/3 cup brown sugar or honey
-2 tbsp canola or grapeseed oil
-1 egg
-1 medium grated carrot
-1 medium zucchini
-1/2 cup raisins( optional)
Tips
You can use buckwheat flour for whole wheat flour for even more nutrition. Use large carrots and zucchinis if you want more veggies. Mixture seems a little dry when mixing so you can squeeze a little water out of zucchini into the mixture.
Directions
1. Preheat oven at 350 F or 180 C
2. mix dry and liquid ingredients separately
3. add dry to liquid and mix
4. add carrots, zucchini, and raisins
5. fill muffin tins 3/4 of the way up
6. bake for about 15 minutes
Serving Size: 12 regular-sized muffins or 24 mini muffins
Number of Servings: 12
Recipe submitted by SparkPeople user FUZZYPUFF1.
2. mix dry and liquid ingredients separately
3. add dry to liquid and mix
4. add carrots, zucchini, and raisins
5. fill muffin tins 3/4 of the way up
6. bake for about 15 minutes
Serving Size: 12 regular-sized muffins or 24 mini muffins
Number of Servings: 12
Recipe submitted by SparkPeople user FUZZYPUFF1.