ZUCCHINI-CARROT MUFFINS

Zucchini-Carrot Muffins image

Try these tasty Zucchini-Carrot Muffins. Whether you're starting your morning or looking for a veggie-ful dessert, you're sure to love our Zucchini-Carrot Muffins.

Provided by My Food and Family

Categories Plant-Based Recipes

Time 38m

Yield 18 servings

Number Of Ingredients 15

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Ingredients

2 Eggland's Best® Eggs
2/3 cup unsweetened applesauce
2 Tbsp. oil
1 tsp. vanilla
2/3 cup granulated sugar
1 cup packed brown sugar, divided
2-3/4 cups flour, divided
2 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/3 cups shredded zucchini, patted dry
1/2 cup shredded carrots, patted dry
1/2 cup chopped pecans
5 Tbsp. butter, melted

Steps:

Heat oven to 375°F.
Mix eggs, applesauce, oil, vanilla, granulated sugar and 1/2 cup brown sugar in medium bowl until blended.
Combine 2 cups flour, cinnamon, baking powder, baking soda and salt in large bowl. Add applesauce mixture; stir just until blended. Stir in vegetables.
Spoon into 18 paper-lined muffin cups.
Combine nuts, butter, remaining brown sugar and remaining flour; sprinkle over muffin batter in cups.
Bake 18 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool slightly or to room temperature.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g