Healthy Carrot Zucchini Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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For an extra cinnamon pop I use cinnamon applesauce. I also sprinkle with chopped walnuts on occasion. Ingredients:
1/4 c. canola oil |
1/2 c. brown sugar |
1 egg |
3/4 c. applesauce |
1 c. grated carrots |
1 c. grated zucchini |
1 c. all-purpose whole wheat flour |
3/4 c. all-purpose flour |
2 t. baking powder |
1 t. cinnamon |
1/2 t. ground nutmeg |
1/2 t. salt |
Directions:
1. Preheat oven to 400F
2. In a large bowl, whisk together oil and sugar.
3. Beat in egg, then applesauce.
4. Stir in carrots and zucchini.
5. In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
6. Fold dry ingredients into wet, until just mixed.
7. Spoon batter to the very top of sprayed, paper-lined muffin cups and bake 18-20 minutes or until a toothpick comes out clean when inserted in a muffin.
8. NUTRITION DATA: (per muffin)
9. Calories 162
10. Amount Per Serving
11. Total Fat 5.3g
12. Saturated Fat 0.8g
13. Polyunsat. Fat 2.7g
14. Monounsat. Fat 1.4g
15. Trans Fat 0.0g
16. Cholesterol 17mg
17. Sodium 179mg
18. Potassium 153mg
19. Total Carbohydrate 27g
20. Dietary Fiber 2.1g
21. Sugars 9.5g
22. Protein 3g
23. Vitamin A 1585mcg
24. Vitamin B6 0.1mg
25. Vitamin B12 0.1mcg
26. Vitamin C 2mg
27. Vitamin E 1mcg
28. Calcium 78mg
29. Magnesium 22mg
30. Iron 1mg
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