Good-for-You Zucchini Carrot Muffins
Nutritional Info
- Servings Per Recipe: 23
- Amount Per Serving
- Calories: 191.3
- Total Fat: 11.0 g
- Cholesterol: 24.3 mg
- Sodium: 152.8 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 4.1 g
- Protein: 4.7 g
View full nutritional breakdown of Good-for-You Zucchini Carrot Muffins calories by ingredient
Introduction
Great for breakfast on the run! Great for breakfast on the run!Number of Servings: 23
Ingredients
-
2/3 cup avocado oil
3 large eggs
2/3 cup white sugar
2/3 cup packed brown sugar
1/1/2 tsp vanilla extract
1 cup flaxseed meal
1/2 cup oat bran
2 cups whole wheat pastry flour
1 cup almond flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp sea salt
1 heaping Tbspn cinnamon
3/4 cup finely shredded carrots
2 1/3 cup finely shredded unpeeled zucchini
Tips
Should be able to freeze 1/2 the batch for following week! : )
Directions
Grease muffin pans. Heat oven to 375 degrees.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract. Add flaxseed meal and oat bran.
Combine the flours, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded carrots and zucchini.
Fill muffin cups about 3/4 full; sprinkle tops with cinnamon sugar if desired. Bake for 20 min.
Serving Size: 23
Number of Servings: 23
Recipe submitted by SparkPeople user BERRY4.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract. Add flaxseed meal and oat bran.
Combine the flours, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded carrots and zucchini.
Fill muffin cups about 3/4 full; sprinkle tops with cinnamon sugar if desired. Bake for 20 min.
Serving Size: 23
Number of Servings: 23
Recipe submitted by SparkPeople user BERRY4.