Breakfast

Carrot Zucchini nut muffins is for Breakfast, Snack.

Carrot Zucchini nut muffins takes 20 minutes to prepare.

Carrot Zucchini nut muffins takes 18 minutes to cook.

Carrot Zucchini nut muffins makes 12 servings.

The ingredients for Carrot Zucchini nut muffins are:

1 cup of white flour
1 cup of oat brand flour
1 cup instant oats
3/4 cup firmly packed br sugar splenda
1 tablespoon baking powder
1/2 tsp cinnamon
2/3 cup of skim milk
1 tablespoon oil
2 egg whites
1 cup finely shredded carrots
1/2 cup shredded unpeeled zucchini (1 small)
1 cup Walnuts chopped

Here is how you make Carrot Zucchini nut muffins:

Heat oven to 400% Either spray a 12 hole muffin baking pan with cooking spray or spray paper baking cups with cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, oats, brown sugar splenda, baking powder, cinnamon; mix well. In small bowl, combine milk, oil, egg white blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Stir in carrots, zucchini, and walnuts. Spoon batter evenly into spray-coated muffin cups.Bake at 400 for 16-21 minutes until toothpick inserted in center comes out clean. Immediately remove from pan; can be served warm.Serving Size:?12 regular muffin

The nutritional information for Carrot Zucchini nut muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 133.0

• Total Fat: 4.3 g
• Cholesterol: 0.1 mg
• Sodium: 19.3 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 1.9 g
• Protein: 3.5 g

The dietary needs meet for Carrot Zucchini nut muffins is Sugar Free