Carrot Zucchini Muffins

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Carrot Zucchini Muffins

4.5 of 5 (17)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 157.9
  • Total Fat: 10.1 g
  • Cholesterol: 31.0 mg
  • Sodium: 209.1 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.0 g

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

The original recipes calls these cupcakes. By substituting whole wheat flour, and applesauce for a portion of the white flour and oil, I made them healthier. I also used Splenda instead of sugar. I eliminated the cream cheese icing originally called for and decided to serve these as muffins! My kids love these, even requesting them for birthdays. For special occasions I go back to all white flour and add the icing! Otherwise--they make a great breakfast muffin or snack! The original recipes calls these cupcakes. By substituting whole wheat flour, and applesauce for a portion of the white flour and oil, I made them healthier. I also used Splenda instead of sugar. I eliminated the cream cheese icing originally called for and decided to serve these as muffins! My kids love these, even requesting them for birthdays. For special occasions I go back to all white flour and add the icing! Otherwise--they make a great breakfast muffin or snack!
Number of Servings: 12

Ingredients

    1c. flour
    1/2 c. whole wheat flour
    1 c. Splenda
    1 tsp. baking powder
    1 tsp. ground cinnamon
    1/2 tsp. salt
    1/2 tsp. baking soda
    1/2 c. canola oil
    1/4 c. unsweetened applesauce
    2 large eggs (or equivalent in egg substitute)
    1 tsp. vanilla
    1 c. shredded carrot
    1 c. shredded zucchini

Directions

Preheat oven to 350 degrees. Line 12 muffin tins with paper liners. Combine dry ingredients in large bowl. In a small bowl beat together oil, applesauce, eggs, and vanilla. Stir into dry ingredients just until mixed (mixture will be thick). Fold in carrots and zucchini. Spoon into muffin cups. Bake for 20-25 minutes. Cool on wire rack.

Makes 12 muffins.
*nutrition information calculated with eggs and not egg substitute.

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TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    These were really good. We don't use artificial sweeteners so I used real sugar but only 3/4 c. and I found the muffins were really big so next time I'll make 15 muffins to help balance out the extra calories. Everyone LOVED them. even my kids who are suspicious of anything vegetable-like. - 9/6/08

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  • Incredible!
    3 of 3 people found this review helpful
    I made them with the 3/4 cup of sugar instead of splenda and they are great! Very moist and tasty and filling too. - 11/4/10

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  • Incredible!
    3 of 3 people found this review helpful
    I made these with sugar, flax gel instead of eggs and gluten-free flour mix instead of wheat/white flour. I make them smaller for my kids, so we got 18 muffins. Delicious! - 9/23/09

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  • Very Good
    1 of 1 people found this review helpful
    I didn't have WW flour so substituted oat bran and used 1/3 C sugar (tho that changes the calorie count). They still came out soft & light and we loved them. - 9/12/13

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  • Incredible!
    1 of 1 people found this review helpful
    I used some white whole wheat flour and the end result looks like they're not cooked enough, but they were, and are still delicious! - 6/26/11

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