Zucchini & Carrot Cornbread Muffins

serves 12 

Ingredients

  •  1 cup whole wheat flour
  • 1 cup corn meal
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup apple sauce, unsweetened
  • ½ cup water
  • ½ cup canola oil
  • 1 Tablespoon brown sugar
  • 1 medium zucchini, grated
  • 2 carrots, grated
  • 2 Tablespoons apple cider vinegar
  • baking spray

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine all dry ingredients in a large bowl. Make a well in the middle of the dry ingredients and add apple sauce, water, oil and honey. Mix until just combined.
  3. Add zucchini, carrots and apple cider vinegar and mix gently.
  4. Spray or grease muffin tin and scoop batter into the muffin tin, dividing equally. Bake for about 15 – 20 minutes until golden brown and a toothpick comes out clean when poked into the center of each muffin.

 NUTRITIONAL INFORMATION

1 muffin per serving, 1 serving contains: Calories (kcal) 165, Fat (g) 10

Saturated Fat (g) 1, Cholesterol (mg) 0, Carbohydrates (g) 19

Dietary Fiber (g) 3, Total Sugars (g) 3, Protein (g) 3, Sodium (mg) 261