Zucchini Carrot Muffins Recipe

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Zucchini Carrot Muffins
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  1. Preheat oven to 350 degrees.
  2. Prepare muffin pans w/ liners.
  3. In a mixing bowl, combine oats, flour, sugar, baking powder, and nutmeg.
  4. In another mixing bowl, combine carrots, zucchini, milk, sour cream, and egg whites.
  5. Mix dry ingredients with wet ingredients just until moistened.
  6. Fill muffin pans almost full. Bake 20 to 25 minutes or until golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2833.18 Kcal (11862 kJ)
Calories from fat 422.94 Kcal
% Daily Value*
Total Fat 46.99g 72%
Cholesterol 6.52mg 2%
Sodium 1509.6mg 63%
Potassium 4851.82mg 103%
Total Carbs 557.5g 186%
Sugars 219.85g 879%
Dietary Fiber 35.76g 143%
Protein 67.48g 135%
Vitamin C 89.2mg 149%
Vitamin A 1.5mg 49%
Iron 22.3mg 124%
Calcium 1205.2mg 121%
Amount Per 100 g
Calories 217.32 Kcal (910 kJ)
Calories from fat 32.44 Kcal
% Daily Value*
Total Fat 3.6g 72%
Cholesterol 0.5mg 2%
Sodium 115.8mg 63%
Potassium 372.17mg 103%
Total Carbs 42.76g 186%
Sugars 16.86g 879%
Dietary Fiber 2.74g 143%
Protein 5.18g 135%
Vitamin C 6.8mg 149%
Vitamin A 0.1mg 49%
Iron 1.7mg 124%
Calcium 92.4mg 121%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 59.8
  • 76

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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