zucchini, carrot & walnut mini muffins
Nutritional Info
- Servings Per Recipe: 66
- Amount Per Serving
- Calories: 46.7
- Total Fat: 0.9 g
- Cholesterol: 8.4 mg
- Sodium: 62.0 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 0.9 g
- Protein: 1.4 g
View full nutritional breakdown of zucchini, carrot & walnut mini muffins calories by ingredient
Number of Servings: 66
Ingredients
-
3 eggs
6oz greek yogurt (fat free) i use vanilla greek yogurt
1 cup sugar
1/3 cup brown sugar
1 cup shredded zucchini
1 cup shredded carrots
3 cups whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
1 tsp salt
1/2 cup chopped walnuts
Tips
you can also use only zucchini or only carrots.
Directions
1.) preheat even to 350. spray/line muffin pan
2.) beat eggs until light and foamy, about 3 min.
3.) add sugars, yogurt/oil and zucchini&carrots. don't dry veggies.
4.) add all dry ingredients,continue to combine with spatula until completely incorporated.
5.) bake for 11-12 mins depending on your oven.
Serving Size: 1 mini muffin
Number of Servings: 66
Recipe submitted by SparkPeople user LTHERRIEN1969.
2.) beat eggs until light and foamy, about 3 min.
3.) add sugars, yogurt/oil and zucchini&carrots. don't dry veggies.
4.) add all dry ingredients,continue to combine with spatula until completely incorporated.
5.) bake for 11-12 mins depending on your oven.
Serving Size: 1 mini muffin
Number of Servings: 66
Recipe submitted by SparkPeople user LTHERRIEN1969.