Carrot Zucchini Muffins

• porcje: 24 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

1 cup white whole wheat flour

1 teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

3 tablespoons melted butter, (cooled)

½ cup pure maple syrup, (or honey)

1 large egg, (beaten)

1 teaspoon vanilla extract

1 cup finely grated zucchini

½ cup finely grated carrot

Wskazówki

Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray.

Combine 1 cup white whole wheat flour, 1 teaspoon baking soda, ½ teaspoon cinnamon, and ¼ teaspoon salt in a mixing bowl and whisk until thoroughly combined. Set aside.

In a large mixing bowl, stir together 3 tablespoons melted butter, ½ cup pure maple syrup, 1 large egg,, and 1 teaspoon vanilla extract.

Add the flour mixture to the wet ingredients and stir together until just barely combined.

Add 1 cup finely grated zucchini, and stir gently until just distributed.

Fill each cup in the mini muffin pan approximately 3/4 full (I use a small cookie scoop slightly overfilled).

Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let cool in pan for a few minutes before removing to a cooling rack to cool completely.

Store in an airtight container at room temperature for several days. Keeps for up to a week in the refrigerator or several months in the freezer.

Wartości Odżywcze

• Wielkość Porcji: 1 muffin
• Kalorie: 62 kcal
• Tłuszcz Całkowity: 1 g
• Cholesterol: 10 mg
• Sód: 89 mg
• Węglowodany Całkowite: 11 g
• Cukry Całkowite: 4 g
• Białko: 1 g