Chocolate Carrot & Squash Muffins
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 213.6
- Total Fat: 5.3 g
- Cholesterol: 46.5 mg
- Sodium: 34.0 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 3.4 g
- Protein: 5.1 g
View full nutritional breakdown of Chocolate Carrot & Squash Muffins calories by ingredient
Introduction
Carrot-Zucchini-Apple Muffin for breakfast, anyone? Don't be fooled by all the nutritious ingredients like white whole wheat flour, fruits, vegetables and homemade yogurt - these are packed with decadent chocolate flavour and even a brownie like sugar "crust" on top! Carrot-Zucchini-Apple Muffin for breakfast, anyone? Don't be fooled by all the nutritious ingredients like white whole wheat flour, fruits, vegetables and homemade yogurt - these are packed with decadent chocolate flavour and even a brownie like sugar "crust" on top!Number of Servings: 16
Ingredients
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4 eggs, beaten
¼ cup canola oil
½ cup non-fat Greek yogurt
1 tbsp vanilla extract
1 cup sugar
¾ cup brown sugar
½ cup cocoa powder, sifted
2 cups white whole wheat flour
2 tsp baking powder
½ tsp baking soda
1 cup finely shredded yellow squash (or zucchini), peel left on
1 ½ cups finely shredded carrots
1 small sweet apple (I used Red Prince), finely shredded, peel left on
½ tsp coarse raw or sanding sugar per muffin for topping
Directions
Preheat the oven to 350°F. Line two muffin tins with cupcake liners, and set aside.
In a bowl, combine the eggs, oil, yogurt and vanilla.
Beat in the sugars and cocoa until smooth.
Stir in the flour, baking powder and baking soda until just combined, then add the squash, carrots and apple and fold in until evenly distributed.
Scoop the prepared batter into the muffin tins ¾ of the way up.
Sprinkle with sanding sugar.
Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.
Serving Size: Makes 16
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, combine the eggs, oil, yogurt and vanilla.
Beat in the sugars and cocoa until smooth.
Stir in the flour, baking powder and baking soda until just combined, then add the squash, carrots and apple and fold in until evenly distributed.
Scoop the prepared batter into the muffin tins ¾ of the way up.
Sprinkle with sanding sugar.
Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.
Serving Size: Makes 16
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.