Pumpkin Carrot Cake Zucchini Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 102.1
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 147.3 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Pumpkin Carrot Cake Zucchini Muffins calories by ingredient


Introduction

Cake mix with fresh vegetables, pumpkin and crushed pineapple Cake mix with fresh vegetables, pumpkin and crushed pineapple
Number of Servings: 24

Ingredients

    10 serving Betty Crocker Super Moist Carrot Cake Mix (1/10 pkg = Serv) (by SSCHAEFER33)
    0.5 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites
    2 cup, chopped Carrots, raw
    2 cup Zucchini - Steamed or raw
    1 serving Pumpkin Puree (15 oz. can) (by LOVE_2_LAUGH)
    2.5 cup Dole - Crushed Pineapple in 100% Pineapple Juice
    26 gram Flaxmeal (Bob's Red Mill) Organic ground (2T=13gr) (by DOTSLADY)

Directions

Mix ingredients, bake at 350 for 20-25 minutes or until toothpick tested in the center comes out clean.

Serving Size: 24 cupcakes

Number of Servings: 24

Recipe submitted by SparkPeople user MARYADAMS711.

TAGS:  Snacks |