Directions:
- Preheat oven to 220 degrees and fill muffin tin with paper liners.
- Combine oatmeal and baking powder in a large bowl.
- Place grated carrot, zucchini, milk, yoghurt and egg whites in a blender.
- Blend until smooth and frothy.
- Pour blender contents into oatbran and mix until dry ingredients are moist.
- Stir in bacon, and fill muffin cases evenly with mixture.
- Bake at 220 degrees for 22-25 minutes, until the tops are brown
- Makes 12 muffins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.28 Kcal (604 kJ) | ||
| Calories from fat | 23.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 4% | |
|---|---|---|---|
| Cholesterol | 1.58mg | 1% | |
| Sodium | 231.23mg | 10% | |
| Potassium | 239.98mg | 5% | |
| Total Carbs | 23.45g | 8% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 4.81g | 10% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 106.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 181.84 Kcal (761 kJ) | ||
| Calories from fat | 29.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 4% | |
|---|---|---|---|
| Cholesterol | 1.99mg | 1% | |
| Sodium | 291.42mg | 10% | |
| Potassium | 302.44mg | 5% | |
| Total Carbs | 29.56g | 8% | |
| Sugars | 5.51g | 17% | |
| Dietary Fiber | 2.47g | 8% | |
| Protein | 6.06g | 10% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 8% | |
| Calcium | 134.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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