Breakfast

zucchini Carrot Muffins is for Breakfast, Snack.

zucchini Carrot Muffins takes 30 minutes to prepare.

zucchini Carrot Muffins takes 25 minutes to cook.

zucchini Carrot Muffins makes 24 servings.

The ingredients for zucchini Carrot Muffins are:

1 1/2 C. flour
1 C. quick cooking oats
3/4 C. skim milk
1/2 C. unsweetened applesauce
1/2 C. egg substitute
1/4 C. brown sugar lightly packed
1 T molasses
1/4 tea. salt
1/2 tea. baking soda
2 tea. baking powder
1/4 tea. nutmeg
1/4 tea. cloves
1 tea. cinnamon
1 C grated zucchini
1 C grated Carrots
1 T canola oil
1/4 C raisins
non stick spray

Here is how you make zucchini Carrot Muffins:

Sift flour, baking soda, baking powder, salt and spices together in a large bowl. In a separate bowl, soak oats and milk after about 15 minutes, add egg substitute, molasses, brown sugar, applesauce, grated zucchini and carrots, blend. Add wet mixture to the flour, fold in raisins. Spray muffin tins with a non stick spray. Place approximately 1/4 cup batter in each muffin tin. Makes 24 muffins. Bake at 400 degrees for 20 to 25 minutes. Number of Servings: 24Recipe submitted by SparkPeople user JILL_DIANE.

The nutritional information for zucchini Carrot Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 69.9

• Total Fat: 1.1 g
• Cholesterol: 0.2 mg
• Sodium: 113.2 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 1.1 g
• Protein: 2.3 g

The dietary needs meet for zucchini Carrot Muffins is Low Fat