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Zucchini-Carrot Muffins Recipe

Zucchini-Carrot Muffins Recipe

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Ingredients:

Serving

2 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 eggs
1/2 cup oil
3/4 cup sugar
3/4 cup shredded zucchini (about 1 small zucchini)
1/2 cup shredded carrot (about 1 small carrot)
1/2 cup sunflower seeds

Directions:

Preheat oven to 350°F Spray the muffin tins.
Whisk the first six ingredients in a large bowl.
Mix eggs, oil and sugar in a medium bowl. Whisk for 30 seconds to dissolve sugar. Stir the shredded zucchini and carrot.
Stir egg mixture into the dry ingredients. Stir in sunflower seeds. Divide batter into the muffin tins about 1/4 cup each.
Bake for 23 to 25 minutes or until crowned and lightly browned.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	631.24 Kcal (2643 kJ)
Calories from fat	272.17 Kcal
		% Daily Value*
Total Fat	30.24g	47%
Cholesterol	81.84mg	27%
Sodium	573.12mg	24%
Potassium	455.05mg	10%
Total Carbs	76.78g	26%
Sugars	22.86g	91%
Dietary Fiber	3.39g	14%
Protein	14.46g	29%
Vitamin C	16.1mg	27%
Vitamin A	0.2mg	5%
Iron	2.2mg	12%
Calcium	89.7mg	9%

Amount Per 100 g
Calories	306.82 Kcal (1285 kJ)
Calories from fat	132.29 Kcal
		% Daily Value*
Total Fat	14.7g	47%
Cholesterol	39.78mg	27%
Sodium	278.57mg	24%
Potassium	221.18mg	10%
Total Carbs	37.32g	26%
Sugars	11.11g	91%
Dietary Fiber	1.65g	14%
Protein	7.03g	29%
Vitamin C	7.8mg	27%
Vitamin A	0.1mg	5%
Iron	1.1mg	12%
Calcium	43.6mg	9%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

14.5

Points
17

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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