Healthy MiniCarrot Zucchini Muffins
Course: Breakfast, Snack
Cuisine: American
Keyword: carrot zucchini mini muffins
Servings: 24 muffins
Calories: 62
Author: Brianne @ Cupcakes & Kale Chips, adapted from Fix Me a Snack
Ingredients
- 1 cup white whole wheat flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons butter, melted and cooled
- 1/2 cup pure maple syrup or honey
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini
- 1/2 cup finely grated carrot
- 1/2 cup raisins
- Preheat kitchen appliance to 350°F and place rack within the center of the kitchen appliance, and coat a mini gem pan with slippery change of state spray.
- Combine the flour, cinnamon, salt, and saleratus in a very bowl and whisk till completely combined. Set aside.
- In a giant bowl, stir along the butter, syrup (or honey), egg, and seasoning.
- Add the flour mixture to the wet ingredients and stir along till simply barely combined.
- Add the zucchini, carrot and raisins and stir gently till simply distributed.
- Fill every cup within the mini gem pan just about 3/4 full (I use atiny low cookie scoop slightly overfilled).
- Bake for 15-20 minutes or till a pick inserted within the center of a gem comes out clean.
- Let cool in pan for some minutes before removing to a cooling rack to cool down fully.
- Store in associate airtight instrumentality at temperature for many days. Keeps for up to per week within the white goods or many months within the fridge.
Nutrition
Serving: 1muffin | Calories: 62kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Cholesterol: 10mg | Sodium: 89mg | Potassium: 82mg | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 2.1mg | Calcium: 15mg | Iron: 0.3mg
Source cupcakesandkalechips.com
