Lowfat Carrot Banana Zucchini Muffins Recipe 455
LOWFAT CARROT, BANANA, ZUCCHINI MUFFINS RECIPE - (4.5/5)
Provided by Pattywak
Number Of Ingredients 16
Steps:
- Grease and flour 18 muffin cups or place liners in pan. Heat oven to 350°F. In a mixing bowl smash the banana with a fork. Mix with oil, egg whites, maple syrup, sour cream, applesauce, brown sugar, and vanilla extract. Combine the flours, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots. Fill muffin cups about 3/4 full; Bake for 25 minutes.
LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)
Except for the small amount of oil these muffins are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also --- for greasing see my recipe#78579 --- for more low fat muffin recipes visit www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
- In a large bowl mix together first 7 ingredients.
- In a small bowl whisk together egg, oil, milk and vanilla.
- In a medium bowl mix the shredded carrots with the crushed pineapple.
- Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
- Add in the raisins and chopped nuts.
- Divide the mixture between the 12 muffin tins.
- Bake for about 20-25 minutes, or until the muffins test done.
LOW-FAT SUGAR-FREE ZUCCHINI BREAD/MUFFINS
Make and share this Low-Fat Sugar-Free Zucchini Bread/Muffins recipe from Food.com.
Provided by Karen Anne Newton RN
Categories Quick Breads
Time 25m
Yield 24 cupcakes
Number Of Ingredients 12
Steps:
- Mix dry ingredients in large bowl.
- Then mix other ingredients in smaller bowl.
- Gently mix other ingredients into dry ingredients, just until moist. (Mix gently, and only until mixed; otherwise the muffins will be tough and dry).
- Spoon into cupcake liners in pan.
- Bake about 15-18 minutes at 400°F degrees.
- (Or pour into 3 loaf pans or 2 if you want larger loaves and bake at 350°F for about 60 minutes).
Nutrition Facts : Calories 163.1, Fat 4.7, SaturatedFat 0.7, Cholesterol 23.2, Sodium 92.8, Carbohydrate 27, Fiber 1, Sugar 11.8, Protein 3.2
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