Maple Carrot Zucchini Muffins

More sharing options

Share on Twitter

Be the first to
rate this recipe!

Nutritional Info

Servings Per Recipe: 15
Amount Per Serving
Calories: 131.8

Total Fat: 3.3 g
Cholesterol: 30.0 mg
Sodium: 217.7 mg
Total Carbs: 23.1 g
Dietary Fiber: 3.0 g
Protein: 3.4 g

View full nutritional breakdown of Maple Carrot Zucchini Muffins calories by ingredient

Introduction

You can use whatever vegetables you have--grated carrots, zucchini, or beets. You don't have to cook the beets before grating. You can use whatever vegetables you have--grated carrots, zucchini, or beets. You don't have to cook the beets before grating.

Number of Servings: 15

Ingredients

1 cup Old Fashioned Oatmeal- Plain - dry

1 1/2 cup Whole Wheat Pastry Flour

1 cup grated Zucchini, raw

1 cup, grated Carrots, raw

1/2 cup grated Beets, raw

1/2 cup (8 fl oz) Yogurt, plain, whole milk

2 large Egg, fresh, whole, raw

8 oz Almond Breeze Almond Milk, Original, refrigerated

1/2 cup Pure Maple Syrup

2 tbsp Butter, unsalted, melted

1/2 tsp Salt

2 tsp Cinnamon, ground

1/4 tsp Nutmeg, ground

1/2 tsp Baking Soda

2 tsp Baking Powder

1 tbsp Cocoa, dry powder, unsweetened

Directions

Mix together flour and oatmeal. Combine the eggs, yogurt, almond milk and maple syrup in a large measuring cup, and stir until well combined. Pour over flour and oatmeal and mix well. Let sit on counter for 15 minutes so oatmeal and flour will soften. Stir in carrots, or whatever vegetables you are using. Add melted butter, cinnamon, nutmeg, soda, baking powder, and cocoa. Use muffin/ice cream scoop to fill muffin cups. Bake at 400 degrees for 15 minutes, or until toothpick comes out clean.

Serving Size: makes 15 muffins

Number of Servings: 15

Recipe submitted by SparkPeople user CHOCCHIP50.