Snack

Zucchini (or carrot) healthy breakfast muffins is for Snack.

Zucchini (or carrot) healthy breakfast muffins takes 10 minutes to prepare.

Zucchini (or carrot) healthy breakfast muffins takes 30 minutes to cook.

Zucchini (or carrot) healthy breakfast muffins makes 14 servings.

The ingredients for Zucchini (or carrot) healthy breakfast muffins are:

Preheat oven to 350?F. and butter or line eighteen muffin cups.

In a large bowl, whisk together the flours, baking soda, cinnamon, nutmeg and salt, and then whisk in the sugars. Coarsely shred the carrots and chop the walnuts or pecans. Add the carrots, nuts and dried fruit to the flour mixture and toss well.

In another bowl, whisk together the eggs, oil, yogurt and vanilla extract. Peel and core the apple and coarsely shred. Stir the shredded apple into the egg mixture and then add to the flour mixture, stirring until batter is just combined well and there aren't any large dry spots.

Divide batter among muffin cups and bake until puffed and golden and the tester comes out clean, 15-20 minutes (I had to bake for 25). Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days, and can also be frozen.

Nutritional info: Divided into 18 servings, one muffin is 143 calories, 2.2g fiber, 4.1g protein

Here is how you make Zucchini (or carrot) healthy breakfast muffins:

Serving Size:?16 muffins

The nutritional information for Zucchini (or carrot) healthy breakfast muffins is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 157.5

• Total Fat: 2.8 g
• Cholesterol: 40.2 mg
• Sodium: 287.6 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 2.6 g
• Protein: 4.3 g