Carrot-Zucchini Muffins

The carrots and zucchini in these muffins add extra fiber, vitamins and minerals. And, scientific research shows that oats can help reduce blood cholesterol when eaten as a regular part of a low-fat, low-cholesterol plan.

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( 20 Ratings)

20 Ratings

5 Stars 30%

4 Stars 15%

3 Stars 20%

2 Stars 30%

1 Stars

Member Reviews ( 4 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 170
Fat 1/2g
Saturated Fat 0g
Sodium 200mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin

Calories: 170
Calories from Fat: 5),

% Daily Value

Total Fat: 1/2g; 1/2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 200mg; 200%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 2g 2% Sugars 15g 15% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 10 min
Total Time 30 min
Servings 12

Ingredients

2: cups all-purpose flour

1: cup quick-cooking or old-fashioned oats

3/4: cup packed brown sugar

3: teaspoons baking powder

1/2: teaspoon cinnamon

1/4: teaspoon salt

2/3: cup fat-free (skim) milk

3: tablespoons canola or soybean oil

2: egg whites, 1/4 cup fat-free cholesterol-free egg product or 1 egg

1: cup finely shredded carrots (1 1/2 medium)

1/2: cup shredded unpeeled zucchini (1 small)

Directions

1 Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups and spray paper cups with cooking spray.
2 Mix flour, oats, brown sugar, baking powder, cinnamon and salt in large bowl. Stir in milk, oil and egg whites all at once just until flour is moistened. Fold in carrots and zucchini. Divide batter evenly among muffin cups.
3 Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Reviews

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1 - 3 of 4 Reviews View All

Posted 4/4/2013 5:55:57 PM REPORT ABUSE Momofkyboys said:

Rating:

Loved these - they were a huge hit at my Bible study. Made mini-muffins. They were moist, healthy, and flavorful!

Posted 12/9/2011 5:18:29 PM REPORT ABUSE burnthemost said:

Rating:

was easy, thought at first the batter was too thick but it was fine! we will be making it often!

Posted 8/4/2011 11:50:07 AM REPORT ABUSE Bonnie_recipe said:

Rating:

These were pretty easy to make (especially with using the shredding disc on my food processor for the veggies). They were tasty too. I threw in some chopped walnuts and raisins, which added some nice extra flavor. I also used 1 c. whole wheat flour and 1 c. of all-purpose instead of the 2 c. all purpose to up the whole grain content.

1 - 3 of 4 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 07/08/2011. NOTE: We do not include optional ingredients in our calculations.