Breakfast

my Zucchini Carrot muffins is for Breakfast, Dessert.

my Zucchini Carrot muffins takes 15 minutes to prepare.

my Zucchini Carrot muffins takes 20 minutes to cook.

my Zucchini Carrot muffins makes 12 servings.

The ingredients for my Zucchini Carrot muffins are:

INGREDIENTS:
2/3 cup applesauce
4 large egg whites
2/3 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
2 bananas

Here is how you make my Zucchini Carrot muffins:

PREPARATION:Grease and flour 12 muffin cups. Heat oven to 375°.In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended.Fold in the shredded zucchini, banana and carrots. Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.Makes 12.Number of Servings: 12Recipe submitted by SparkPeople user NICOLE_JOY.

The nutritional information for my Zucchini Carrot muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 183.3

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 274.8 mg
• Total Carbs: 42.9 g
• Dietary Fiber: 3.7 g
• Protein: 4.1 g