Carrot Zucchini Muffins

  • Prep 10 min
  • Total 35 min
  • Ingredients 11
  • Servings 12

Ingredients

  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup firmly packed brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2/3 cup skim milk
  • 3 tablespoons oil
  • 2 egg whites
  • 1 cup finely shredded carrots
  • 1/2 cup shredded unpeeled zucchini (1 small)

Steps

  • 1
    Heat oven to 400°F. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
  • 2
    In large bowl, combine flour, oats, brown sugar, baking powder, cinnamon and salt; mix well.
  • 3
    In small bowl, combine milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Stir in carrots and zucchini just until blended. Spoon batter evenly into sprayed muffin cups.
  • 4
    Bake at 400°F. for 16 to 21 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Nutrition Facts

Serving Size: 1 Muffin
Calories
200
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
15g
Protein
4g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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