Zucchini carrot muffins
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 122.4
- Total Fat: 2.6 g
- Cholesterol: 37.2 mg
- Sodium: 177.4 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 1.5 g
- Protein: 2.7 g
View full nutritional breakdown of Zucchini carrot muffins calories by ingredient
Introduction
Read carefully. In a large bowl mix eggs shredded zucchini and shredded carrots.Add 1 cup brown sugar
Add 1/2 cup coconut oil. Melt your coconut oil first for 30 seconds. Very important. Mix
In a separate bowl add flour, 1/2 tsp baking soda. 1 tsp baking powder, and cinnamon. Mix. Add dry mixture to wet mixture bowl.
Add 1/4 cup chopped walnuts and 1/4 cup chocolate chips (optional).
Bake at 350 degrees for 20 minutes.
You can also make these as mini muffins.
The ingredients in the directions are correct amount as I did not know how to convert a few ingredients. Read carefully. In a large bowl mix eggs shredded zucchini and shredded carrots.
Add 1 cup brown sugar
Add 1/2 cup coconut oil. Melt your coconut oil first for 30 seconds. Very important. Mix
In a separate bowl add flour, 1/2 tsp baking soda. 1 tsp baking powder, and cinnamon. Mix. Add dry mixture to wet mixture bowl.
Add 1/4 cup chopped walnuts and 1/4 cup chocolate chips (optional).
Bake at 350 degrees for 20 minutes.
You can also make these as mini muffins.
The ingredients in the directions are correct amount as I did not know how to convert a few ingredients.
Number of Servings: 15
Ingredients
-
3.0 large Egg, fresh, whole, raw
2.0 cup, sliced Zucchini
1.0 cup, chopped Carrots, raw
0.75 cup Rice flour, brown
0.75 cup Flour - Gold medal all purpose flour
1.0 cup, unpacked Brown Sugar
1.0 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
0.5 tsp Baking Soda
1.0 tsp Baking Powder
0.5 tsp Salt
3.0 tsp Cinnamon, ground
0.25 tbsp chopped walnuts
14.0 gram(s) NESTLES-DARK CHOCOLATE MORSELS (CHOCOLATE CHIPS)
Tips
This recipe contains nuts. I believe it can be made vegan, although I am not vegan. You can also use all brown rice flour which equals 1 1/2 cups. Chocolate chips and nuts are optional.
Directions
Read carefully.
In a large bowl mix eggs shredded zucchini and shredded carrots.
Add 1 cup brown sugar
Add 1/2 cup coconut oil. Melt your coconut oil first for 30 seconds. Very important. Mix
In a separate bowl add flour, 1/2 tsp baking soda. 1 tsp baking powder, and cinnamon. Mix. Add dry mixture to wet mixture bowl.
Add 1/4 cup chopped walnuts and 1/4 cup chocolate chips (optional).
Bake at 350 degrees for 20 minutes.
You can also make these as mini muffins.
The ingredients in the directions are correct amount as I did not know how to convert a few ingredients.
Serving Size: Makes approximately 15 muffins
In a large bowl mix eggs shredded zucchini and shredded carrots.
Add 1 cup brown sugar
Add 1/2 cup coconut oil. Melt your coconut oil first for 30 seconds. Very important. Mix
In a separate bowl add flour, 1/2 tsp baking soda. 1 tsp baking powder, and cinnamon. Mix. Add dry mixture to wet mixture bowl.
Add 1/4 cup chopped walnuts and 1/4 cup chocolate chips (optional).
Bake at 350 degrees for 20 minutes.
You can also make these as mini muffins.
The ingredients in the directions are correct amount as I did not know how to convert a few ingredients.
Serving Size: Makes approximately 15 muffins