Carrot Zucchini Banana Raisin Muffins

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 146.4
  • Total Fat: 2.3 g
  • Cholesterol: 0.3 mg
  • Sodium: 239.3 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.1 g

View full nutritional breakdown of Carrot Zucchini Banana Raisin Muffins calories by ingredient
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Number of Servings: 20


    4 egg whites
    8 tbsp butter/margarine, melted
    1/4 c fat free sour cream
    1 extra large banana, mashed
    2 c grated carrot
    1 c grated zucchini (about 1/2 of a large)
    1/4 c golden raisins
    3 c flour
    1/4 tsp b. powder
    1 tsp b. soda
    1 tsp salt
    3 tsp cinnamon
    1 tsp ground ginger
    1/2 tsp nutmeg


Preheat oven to 350. Spray muffin or bread pans.
Combine the wet ingredients (including the banana, carrot, and zucchini) and mix until combined well. Add the sugar and carrots and mix until combined well. In a separate bowl, mix the dry ingredients. Gradually stir dry ingredients into wet mixture with large spoon until well combined.

I made 12 regular size muffins and 18 mini muffins, so it's about 20ish servings over all. You can make a loaf if you want, it's good as bread as well. The cooking time varies - probably about 20 mins at 350 degrees, but check and make sure. My oven is kind of slow.

Number of Servings: 20

Recipe submitted by SparkPeople user CEMCCANN.

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