Brunch

Dairy Free Carrot and Zucchini Muffins is for Breakfast, Snack.

Dairy Free Carrot and Zucchini Muffins takes 20 minutes to prepare.

Dairy Free Carrot and Zucchini Muffins takes 25 minutes to cook.

Dairy Free Carrot and Zucchini Muffins makes 16 servings.

The ingredients for Dairy Free Carrot and Zucchini Muffins are:

2 cups all purpose flour
2 tsp baking soda
1.5 tsp cinnamon
0.5 tsp allspice
0.5 tsp nutmeg
0.5 tsp salt
3 eggs
1 cup soy milk
1.25 cups brown sugar
1 cup vegetable oil
0.5 tsp vanilla
1.5 cups grated zucchini
1.5 cups grated carrot

Here is how you make Dairy Free Carrot and Zucchini Muffins:

Preheat oven to 375 degrees and grease muffin cups very lightly with vegetable oil. Sift together flour, baking soda, and spices in large bowl. In a second bowl, whisk together brown sugar, eggs, milk, oil, and vanilla. Add this mixture to dry ingredients and mix until just moistened. Add grated zucchini & carrots and mix well. Divide batter into greased muffin cups. Bake in 375 degree oven for 25 minutes or until a toothpick comes out clean. Makes 16 muffins.Number of Servings: 16Recipe submitted by SparkPeople user ILKANDC.

The nutritional information for Dairy Free Carrot and Zucchini Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 255.5

• Total Fat: 15.1 g
• Cholesterol: 39.9 mg
• Sodium: 265.1 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 1.3 g
• Protein: 3.7 g

The dietary needs meet for Dairy Free Carrot and Zucchini Muffins is Lactose Free