Breakfast

Zucchini Carrot Raisin Nut Muffins is for Breakfast, Snack.

Zucchini Carrot Raisin Nut Muffins takes several minutes to prepare.

Zucchini Carrot Raisin Nut Muffins takes several minutes to cook.

Zucchini Carrot Raisin Nut Muffins makes 18 servings.

The ingredients for Zucchini Carrot Raisin Nut Muffins are:

1/4c refined coconut oil, melted or safflower oil, plus more for greasing muffin tins
2c whole wheat pastry flour
1/2c sucanat or other dry sweetener
1T Ener-G egg replacer (I used 1 egg because I could not find the egg replacer, plus it freaks me out a little)
2t baking poweder
1/4t fine sea salt
1 1/4c soy milk (I used vanilla silk)
1t vanilla
1c fresh or dried fruit, diced or chunked if necessary
1/2c chopped nuts (optional)

For Zucchini Raisin Muffins
Combine shredded Zucchini and raisinis for the fruit and omit the nuts. Add 1t cinnamon and 1/2t ground ginger to the dry ingredients.
(I used 1 1/2 shredded zucchini and 1/3 of a large carrot shredded. I put in a hanful of golden raisins and 1/2c chopped walnuts.)

Here is how you make Zucchini Carrot Raisin Nut Muffins:

Heat oven to 375. Grease muffin tin or use liners.In a large bowl combine dry ingredients, including egg replacer if using. In a medium bowl, whisk soy milk, oil, and vanilla. Add milk mixture to the flour mixture, stirring until barely combined. Stir in fruit and nuts. Transfer to muffin tin. Bake for 15 to 20 minutes until a toothpick inserted comes out clean.Number of Servings: 18Recipe submitted by SparkPeople user LEANCOURT84.

The nutritional information for Zucchini Carrot Raisin Nut Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 125.1

• Total Fat: 6.0 g
• Cholesterol: 11.8 mg
• Sodium: 99.4 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 2.3 g
• Protein: 3.2 g

The dietary needs meet for Zucchini Carrot Raisin Nut Muffins is Vegan