Zucchini, squash, and carrot muffins

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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 197.4
  • Total Fat: 5.9 g
  • Cholesterol: 33.1 mg
  • Sodium: 347.5 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 6.4 g

View full nutritional breakdown of Zucchini, squash, and carrot muffins calories by ingredient
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Very soft and moist muffins! Enjoy!! :) Very soft and moist muffins! Enjoy!! :)
Number of Servings: 13


    1 1/2 cups all-purpose flour
    3/4 cups whole wheat flour
    3/4 cups ground oats
    1tsp salt
    1tsp baking soda
    1tsp baking powder
    2tsp cinnamon
    1/4 tsp nutmeg
    2 eggs
    1 egg white
    1/4 cup vegetable oil
    1/2 cup unsweetened applesauce
    1 cup plain yogurt (fat free)
    1/2 cup Splenda
    1/4 cup brown sugar
    2tsp vanilla extract
    1 cup grated zucchini
    1 cup grated yellow squash
    1/2 cup grated carrots


Preheat oven to 400 degrees F

Grate zucchini, squash, and carrots, drain well with a paper towel. In a large bowl, mix all dry ingredients together and set aside. Mix eggs, oil, applesauce, yogurt, and vanilla in a separate bowl. Add wet ingredients to dry. Fold in vegetables to mixture.

Grease 12-13 muffin cups. Bake for 18-20 minutes.

Number of Servings: 13

Recipe submitted by SparkPeople user POPCORNPUNCH.

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Member Ratings For This Recipe

  • I made one batch right after the first one to put in the freezer! My kids gobbled the first ones down so fast. I didn't have any squash so used a can of pumpkin (technically the same thing just canned not grated). I slipped some blueberries into the 2nd batch - fantastic! Thanks for the recipe - 6/20/11

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  • This recipe was a raging success! Wow - I'm bookmarking it! - 7/18/10

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  • I made these today and they are awesome, so moist and very healthy. - 1/18/10

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  • AMAZING!!! These cupcakes remain moist and delicious for days. You do not need to add anything to them. Absolutely wonderful. - 9/25/09

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