Lowfat Vegan Carrot Zucchini Muffins


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 132.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 201.2 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 1.8 g

View full nutritional breakdown of Lowfat Vegan Carrot Zucchini Muffins calories by ingredient
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Number of Servings: 12

Ingredients

    1.5 cups whole wheat pastry flour
    1 cup brown sugar
    1 tsp baking powder
    1 tsp pumpkin pie spice
    1/2 tsp salt
    1/2 tsp baking soda
    1 cup unsweetened applesauce
    1 tsp vanilla
    1 cup shredded carrot
    1 cup shredded zucchini

Directions

Preheat oven to 350 degrees. Line 12 muffin tins with paper liners or spray muffin tins with non-stick spray. Combine dry ingredients in large bowl. Make well in center of bowl and stir in applesauce & vanilla (mixture will be thick). Fold in carrots and zucchini. Spoon into muffin pan. Bake for 20-25 minutes. Cool on wire rack.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user JENNI329.

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