Zucchini-Carrot Muffins
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 144.5
- Total Fat: 6.3 g
- Cholesterol: 20.6 mg
- Sodium: 148.2 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.9 g
- Protein: 3.4 g
View full nutritional breakdown of Zucchini-Carrot Muffins calories by ingredient
Introduction
This is a delicious and healthy snack or breakfast, and only 144.5 calories each. This is a delicious and healthy snack or breakfast, and only 144.5 calories each.Number of Servings: 20
Ingredients
-
3 c whole wheat flour
2 t ground cinnamon
1 t baking soda
1/2 t baking powder
1/2 t salt
3 medium carrots, grated
2 medium zucchini, unpeeled and grated
1/2 c sugar
1/2 c canola oil
2 eggs (or 3 small)
Directions
Preheat oven to 350 F. Grease muffin tins or line with paper muffin cups, or grease 2 loaf pans.
Combine the first 5 ingredients in a bowl.
Combine the second 5 ingredients in another bowl.
Mix the contents of the two bowls together until combined.
Use a greased 1/4 cup measure to spoon the batter into the tins, or pour into the loaf pans.
Bake 15-20 minutes for muffins, 1 hour for loaves.
Serving Size: Makes 20 regular-size muffins or 2 loaves
Number of Servings: 20
Recipe submitted by SparkPeople user DEENANATAF.
Combine the first 5 ingredients in a bowl.
Combine the second 5 ingredients in another bowl.
Mix the contents of the two bowls together until combined.
Use a greased 1/4 cup measure to spoon the batter into the tins, or pour into the loaf pans.
Bake 15-20 minutes for muffins, 1 hour for loaves.
Serving Size: Makes 20 regular-size muffins or 2 loaves
Number of Servings: 20
Recipe submitted by SparkPeople user DEENANATAF.