Zucchini (or carrot) healthy breakfast muffins

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 157.5
  • Total Fat: 2.8 g
  • Cholesterol: 40.2 mg
  • Sodium: 287.6 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.3 g

View full nutritional breakdown of Zucchini (or carrot) healthy breakfast muffins calories by ingredient
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Number of Servings: 14

Ingredients

    Preheat oven to 350F. and butter or line eighteen muffin cups.

    In a large bowl, whisk together the flours, baking soda, cinnamon, nutmeg and salt, and then whisk in the sugars. Coarsely shred the carrots and chop the walnuts or pecans. Add the carrots, nuts and dried fruit to the flour mixture and toss well.

    In another bowl, whisk together the eggs, oil, yogurt and vanilla extract. Peel and core the apple and coarsely shred. Stir the shredded apple into the egg mixture and then add to the flour mixture, stirring until batter is just combined well and there aren't any large dry spots.

    Divide batter among muffin cups and bake until puffed and golden and the tester comes out clean, 15-20 minutes (I had to bake for 25). Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days, and can also be frozen.

    Nutritional info: Divided into 18 servings, one muffin is 143 calories, 2.2g fiber, 4.1g protein

Directions


Serving Size:16 muffins

TAGS:  Snacks |

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