Carrot Cake Zucchini Muffins Directions:
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat the sugar substitute, applesauce, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, zucchini, and, if desired, the walnuts and raisins.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled muffins.
WW Points Calculation
- All-purpose flour (1 ½ cups): 18 points
- Baking powder, baking soda, cinnamon, nutmeg, ginger, salt: 0 points
- Sugar substitute (½ cup, e.g., Stevia): 0 points
- Unsweetened applesauce (2 tablespoons): 0 points
- Eggs (2 large): 0 points
- Vanilla extract (1 teaspoon): 0 points
- Grated carrots (1 cup): 0 points
- Grated zucchini (1 cup): 0 points
- Chopped walnuts (¼ cup, optional): 7 points
- Raisins (¼ cup, optional): 6 points
- Powdered sugar (½ cup): 12 points
- Milk (1 to 2 tablespoons): 0 points
Total Points for Muffins Without Walnuts and Raisins: 18 points
Total Points for Muffins With Walnuts and Raisins: 43 points
Servings and Per Serving
- Makes 12 muffins
- Points per muffin (without walnuts and raisins): 1.5 point
- Points per muffin (with walnuts and raisins): 3.6 points
Nutrition Information (Per Muffin)
- Calories: ~160
- Protein: ~3g
- Carbohydrates: ~23g
- Fat: ~6g
- Fiber: ~1g
I'm waiting for your comments! Enjoy!
