Breakfast

Chocolate Carrot and Squash Muffins is for Breakfast, Snack.

Chocolate Carrot and Squash Muffins takes 40 minutes to prepare.

Chocolate Carrot and Squash Muffins takes 25 minutes to cook.

Chocolate Carrot and Squash Muffins makes 16 servings.

The ingredients for Chocolate Carrot and Squash Muffins are:

4 eggs, beaten
? cup canola oil
? cup non-fat Greek yogurt
1 tbsp vanilla extract
1 cup sugar
? cup brown sugar
? cup cocoa powder, sifted
2 cups white whole wheat flour
2 tsp baking powder
? tsp baking soda
1 cup finely shredded yellow squash (or zucchini), peel left on
1 ? cups finely shredded carrots
1 small sweet apple (I used Red Prince), finely shredded, peel left on
? tsp coarse raw or sanding sugar per muffin for topping

Here is how you make Chocolate Carrot and Squash Muffins:

Preheat the oven to 350?F. Line two muffin tins with cupcake liners, and set aside.In a bowl, combine the eggs, oil, yogurt and vanilla.Beat in the sugars and cocoa until smooth.Stir in the flour, baking powder and baking soda until just combined, then add the squash, carrots and apple and fold in until evenly distributed.Scoop the prepared batter into the muffin tins ? of the way up. Sprinkle with sanding sugar.Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean. Serving Size: Makes 16Number of Servings: 16Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Chocolate Carrot and Squash Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 213.6

• Total Fat: 5.3 g
• Cholesterol: 46.5 mg
• Sodium: 34.0 mg
• Total Carbs: 43.5 g
• Dietary Fiber: 3.4 g
• Protein: 5.1 g

The dietary needs meet for Chocolate Carrot and Squash Muffins is Vegetarian