Nutrition Facts
Zucchini-Carrot Muffins
Amount per Serving
Calories
125
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Cholesterol
14
mg
5
%
Sodium
197
mg
9
%
Potassium
185
mg
5
%
Carbohydrates
20
g
7
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
3
g
6
%
Vitamin A
2808
IU
56
%
Vitamin C
4
mg
5
%
Calcium
48
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Zucchini-Carrot Muffins
Servings: 12
Ingredients
- 1 1/4 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 cup quick cooking oats
- 1/2 cup unsweetened applesauce
- 3 tablespoons olive oil
- 1 large egg lightly beaten
- 1/3 cup unsweetened almond milk or skim milk
- 1 1/2 cups carrots peeled and grated (about 2 medium)
- 1 cup zucchini grated (about 1 medium)
- 1 ripe banana mashed
- 2 tablespoons honey
Instructions
- Preheat oven to 400 degrees.
- Spray a muffin pan with cooking spray or line with paper muffin cups.
- Combine flour, baking soda, baking powder, nutmeg, salt and oats in a large bowl.
- Combine applesauce, olive oil and egg in a separate bowl.
- Add milk, carrots, zucchini, banana and honey to applesauce mixture. Stir to incorporate.
- Add wet ingredients to flour mixture. Stir just until combined, making sure to not over mix.
- Scoop mixture into muffin tin.
- Bake until muffins begin to brown on top, about 20-25 minutes.
- Let cool for 10-15 minutes before eating.
