Zucchini Carrot Muffins

Adapted from

  • 1 3/4 c rolled oats
  • 1 c unbleached flour
  • 1/2 c granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp nutmeg
  • 1 1/3 c carrots, shredded
  • 1 c zucchini, shredded
  • 2/3 c fat-free milk
  • 3 tbsps fat-free sour cream
  • 1/4 c egg whites, slightly beaten
Preheat oven at 350. Prepare 12 standard muffin cups with cooking spray and flour; set aside. In a mixing bowl, combine oats, flour, sugar, baking powder, and nutmeg. In another mixing bowl, combine carrots, zucchini, milk, sour cream, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Fill each muffin cup with 1/3 cup or 2 ounces of batter. Bake for 20 minutes, or until toothpick inserted in center comes out clean.
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Posted: 8/25/1997
Muffins & Cupcakes
Rated by 3 users (4.33)
WW Points* : 2.06
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 111
Calories from Fat 5 (5%)
% Daily Value *
Total Fat 0.5g 1%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0g
Cholesterol 0.7g 0%
Sodium 183mg 8%
Potassium 0mg 0%
Total Carbohydrate16g 5%
Dietary Fiber 1g 4%
Sugars 11g
Protein 3g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.