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Name: Carrot-Zucchini Muffins
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 Eggs; 2/3 cup agave or honey; 1/2 cup coconut oil; 1 teaspoon vanilla; 1 teaspoon molasses; 2 cups shredded carrot; 1/2 cup shredded zucchini; 2 cups whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1 1/2 teaspoons cinnamon; 1/2 to 1 C raisins; 1/2 cup chopped nuts

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INGREDIENTS

2 Eggs
2/3 cup agave or honey
1/2 cup coconut oil
1 teaspoon vanilla
1 teaspoon molasses
2 cups shredded carrot
1/2 cup shredded zucchini
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 to 1 C raisins
1/2 cup chopped nuts

INSTRUCTIONS

Combine first five ingredients, mixing well. Stir in carrots and zucchini; set aside. Combine next five ingredients. Reserve ? cup flour mixture and toss with raisisns and nuts. Add carrot and zucchini mixture to dry ingredients and stir. Add raisins and nuts and stir. Spoon into greased muffin cups, filling 2/3 full. Bake at 350 degrees for 10-15 minutes.

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Nutrition

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Serving Size: 1 recipe (1266g)
Recipe Makes: 1

Calories: 3253
Calories from Fat: 1973 (61%)

Amt Per Serving		% DV

	Total Fat 219.2g	292 %
	Saturated Fat 118.4g	592 %
	Monounsaturated Fat 53.4g
	Polyunsanturated Fat 28.4g
Cholesterol 2115mg		651 %
Sodium 2243.2mg		77 %
Potassium 3424.1mg		90 %
Total Carbohydrate 230.9g		68 %
	Dietary Fiber 50.6g	202 %
	Sugars, other 180.3g
Protein 128.1g		183 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3253

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