Vegetarian

Zucchini Carrot Muffins is for Dessert.

Zucchini Carrot Muffins takes 5 minutes to prepare.

Zucchini Carrot Muffins takes 20 minutes to cook.

Zucchini Carrot Muffins makes 7 servings.

The ingredients for Zucchini Carrot Muffins are:

1/4 cup Splenda sugar blend
2 tablespoons Chobani plain non-fat Greek yogurt
1/2 teaspoon Morton Lite salt
3 tablespoons egg white (or one large egg)
1 cup grated zucchini (about 1 med. zucchini)
1 cup grated carrots (about 2 large carrots)
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Here is how you make Zucchini Carrot Muffins:

Preheat the oven to 375?F. Line 7 cups of a standard muffin tin with papers.Whisk together the sugar, yogurt, salt, and egg.Add the zucchini, carrots, and pecans.Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir till just combined.Divide the batter evenly among the muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean.Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool. Serving Size:?7 muffins

The nutritional information for Zucchini Carrot Muffins is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 111.9

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 178.3 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 3.2 g
• Protein: 4.0 g

The dietary needs meet for Zucchini Carrot Muffins is Vegetarian