Low fat Zucchini-Carrot Muffins


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 121.3
  • Total Fat: 4.3 g
  • Cholesterol: 26.6 mg
  • Sodium: 127.8 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Low fat Zucchini-Carrot Muffins calories by ingredient


Introduction

I took the recipe from Betty Crocker and then really tweaked it. I took the recipe from Betty Crocker and then really tweaked it.
Number of Servings: 24

Ingredients

    2 C. shredded zucchini, 1 C. shredded carrots, 2/3 C. applesause, 1/3 C. oil, 3 eggs, 2 tsp. vanilla, 3 1/2 C. flour, 2 tsp. soda, 1/2 tsp. baking powder, 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. cloves, 1/4 C. wheat germ, 2 Tbsp. flax seed

Directions

Mix together wet ingredients, then dry ingredients until combined. Divide into 24 muffin cups. Bake at 350 for 25 minutes.

Number of Servings: 24

Recipe submitted by SparkPeople user ARMSTT.

Member Ratings For This Recipe


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    Very Good
    A good basic muffin...I'll freeze most of these to pull out later for snacks at work. - 7/19/09


  • no profile photo


    Looks good but why put recipe on without amounts for the ingredients? - 4/8/09

    Reply from ARMSTT (4/8/09)
    I'm new at this. :) I fixed it.