RECIPE::: Fat Free Zucchini Carrot Muffins

It's been a while since I've logged into the ole Blogger Platform...but here I am with a YUMMY recipe. It's a great snack for Back to School!

I posted this recipe a few years ago, but I've since changed it to make it fat free for Emerson, so I thought I'd post it here! Several of you had asked for it, and I aim to please... It was a BIG HIT!

Easton took these to school a few days last week and Emerson had them for snack as well!  I love when I can find something they will both eat.  NOT TO MENTION it's got veggies!  

Zucchini Carrot Muffins

Ingredients

• 1 1/2 cups all-purpose flour 
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 2 egg whites
• 1 cup sugar
• 1 cup finely shredded, unpeeled zucchini **I used a half of a large zucchini and 3 carrots. I threw it in my NINJA and it was perfect for this!  Emerson also chomped on a raw carrot while I made these!  #winning
• 1/4 cup unsweetened applesauce

Directions

1. Preheat oven to 350 degrees F. Grease a muffin pan.  I use mini muffin tins.  Set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Set aside.

2. In another medium bowl combine egg, sugar, zucchini + carrot mixture and applesauce. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).  Spoon batter into prepared pan.

3. Bake for 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. 

Makes 24 mini muffins

ENJOY!!!