zucchini Carrot Muffins

zucchini Carrot Muffins
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 69.9
  • Total Fat: 1.1 g
  • Cholesterol: 0.2 mg
  • Sodium: 113.2 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.3 g

View full nutritional breakdown of zucchini Carrot Muffins calories by ingredient
Submitted by:

Introduction

Low calorie and perfect for breakfast Low calorie and perfect for breakfast
Number of Servings: 24

Ingredients

    1 1/2 C. flour
    1 C. quick cooking oats
    3/4 C. skim milk
    1/2 C. unsweetened applesauce
    1/2 C. egg substitute
    1/4 C. brown sugar lightly packed
    1 T molasses
    1/4 tea. salt
    1/2 tea. baking soda
    2 tea. baking powder
    1/4 tea. nutmeg
    1/4 tea. cloves
    1 tea. cinnamon
    1 C grated zucchini
    1 C grated Carrots
    1 T canola oil
    1/4 C raisins
    non stick spray

Directions

Sift flour, baking soda, baking powder, salt and spices together in a large bowl. In a separate bowl, soak oats and milk after about 15 minutes, add egg substitute, molasses, brown sugar, applesauce, grated zucchini and carrots, blend. Add wet mixture to the flour, fold in raisins. Spray muffin tins with a non stick spray. Place approximately 1/4 cup batter in each muffin tin. Makes 24 muffins. Bake at 400 degrees for 20 to 25 minutes.

Number of Servings: 24

Recipe submitted by SparkPeople user JILL_DIANE.

Rate This Recipe