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    You are in: Home / Recipes / Zucchini Carrot Muffins Recipe
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    Zucchini Carrot Muffins

    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    20 mins

    16 mins

    blucoat's Note:

    This healthy recipe is adapted from one on allrecipes.com. If you want, you can use sugar instead of splenda and substitute oil instead of some of the applesauce. Oats can be used instead of the bran. And you can use whatever percent fat yogurt you prefer.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
    2. 2
      In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
    3. 3
      Bake 16 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

    Ratings & Reviews:

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    Nutritional Facts for Zucchini Carrot Muffins

    Serving Size: 1 (1446 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 104.7
     
    Calories from Fat 35
    33%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 26.6 mg
    8%
    Sodium 185.4 mg
    7%
    Total Carbohydrate 15.2 g
    5%
    Dietary Fiber 1.8 g
    7%
    Sugars 4.1 g
    16%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    Splenda granular

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