Breakfast

Zucchini-Carrot Muffins (fillingyourfork.com) is for Breakfast, Snack.

Zucchini-Carrot Muffins (fillingyourfork.com) takes 15 minutes to prepare.

Zucchini-Carrot Muffins (fillingyourfork.com) takes 15 minutes to cook.

Zucchini-Carrot Muffins (fillingyourfork.com) makes 12 servings.

The ingredients for Zucchini-Carrot Muffins (fillingyourfork.com) are:

1 C All-purpose Flour
1/2 C Whole Wheat Flour
1/2 Tsp Salt
1/2 Tsp Baking Soda
3/4 Tsp Baking Powder
1 1/2 Tsp Cinnamon
1/4 C Raisins
1/4 C Pecans, chopped
2 Egg Whites
1/2 C Olive Oil
1/4 C Sugar
1/4 C Brown Sugar
1 Tsp Vanilla Extract
1 C Zucchini, shredded (about 1 small zucchini)
1/2 C Carrots, shredded (about one small carrot)

Here is how you make Zucchini-Carrot Muffins (fillingyourfork.com):

Pre heat oven to 350 degreesIn a medium bowl combine ingredients 1 - 8 ( All-purpose flour thru pecans) and set aside.In a stand mixer or medium size bowl (if a stand mixer is unavailable) combine the egg whites, both sugars, olive oil and vanilla and mix until well combined. Add the shredded zucchini and carrots and mix well. Slowly add half of the flour into the wet mixture. Mix for about 10 seconds and then add the rest of the four mixture and stir until combined well.Line a muffin tray with liners or spray with non-stick spray. Fill the muffin cups about 3/4 of the way up. bake at 350 for about 15 to 18 min or until the muffins are golden brown and a muffin passes the *toothpick test.Serving Size: makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user FILLINGYOURFORK.

The nutritional information for Zucchini-Carrot Muffins (fillingyourfork.com) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 199.4

• Total Fat: 11.0 g
• Cholesterol: 0.0 mg
• Sodium: 135.9 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 1.8 g
• Protein: 2.8 g