Zucchini carrot muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 325.0
- Total Fat: 21.9 g
- Cholesterol: 46.5 mg
- Sodium: 221.8 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 1.9 g
- Protein: 3.7 g
View full nutritional breakdown of Zucchini carrot muffins calories by ingredient
Introduction
Zucchini Carrot Muffins (jwest) Zucchini Carrot Muffins (jwest)Number of Servings: 12
Ingredients
-
3 large Egg, fresh, whole, raw
2 cup, sliced Zucchini
1 cup, chopped Carrots, raw
0.75 cup Flour - Gold medal all purpose flour
0.75 cup Rice flour, brown
1 cup, unpacked Brown Sugar
16 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
0.5 tsp Baking Soda
1 tsp Baking Powder
0.5 tsp Salt
3 tsp Cinnamon, ground
0.25 cup, chopped Walnuts
0.25 gram(s) NESTLES-DARK CHOCOLATE MORSELS (CHOCOLATE CHIPS)
Tips
This recipe does contain nuts and I believe can be made vegan. You can also substitute all brown rice flour for half brown rice/half all purpose flour.
Directions
In a large bowl mix eggs, shredded zucchini and shredded carrots.
Add brown sugar, mix.
Add 1/2 cup coconut oil (melt your coconut oil in microwave for about 30 seconds. Very important) Mix.
In separate bowl, add flour, baking soda, baking powder, and cinnamon together. Mix and add dry mixture to wet mixture.
Add walnuts and chocolate chips (optional).
Bake at 350 degrees for 20 minutes.
Serving Size: Makes about 12-15 muffins 1 muffin is serving size
Number of Servings: 12
Recipe submitted by SparkPeople user JACKIEW41.
Add brown sugar, mix.
Add 1/2 cup coconut oil (melt your coconut oil in microwave for about 30 seconds. Very important) Mix.
In separate bowl, add flour, baking soda, baking powder, and cinnamon together. Mix and add dry mixture to wet mixture.
Add walnuts and chocolate chips (optional).
Bake at 350 degrees for 20 minutes.
Serving Size: Makes about 12-15 muffins 1 muffin is serving size
Number of Servings: 12
Recipe submitted by SparkPeople user JACKIEW41.