• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 130 kcal
Ingredients
1/2 cup plus 2 tablespoons gluten free flour I used Bob”s Red Mill
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup erythritol
2 tablespoons unsweetened applesauce
3 tablespoons olive oil
1 egg room temperature
1/2 teaspoon vanilla liquid stevia
1/4 cup grated carrot
1/4 cup grated zucchini
Instructions
Preheat oven to 350 degrees. Line 12 mini muffin cups with silicone or paper liners.
In a bowl, whisk the first 6 ingredients together.
In a separate bowl, whisk the applesauce, oil, egg and liquid stevia.
Add the flour mixture to the wet ingredients and stir until just combined.
Mix in the carrot and zucchini.
Fill the muffin cups with batter and bake 15 minutes until light golden brown.
Cool 5 minutes in pan then transfer to a wire rack to finish cooling completely.
Recipe Notes

Weight Watchers Points Plus for two: 4*

Nutrition Facts
Sugar Free & Dairy Free Mini Carrot Zucchini Muffins
Amount Per Serving (2 g)
Calories 130
Calories from Fat 67
% Daily Value*
Fat 7.4g
11%
Saturated Fat 1.1g
7%
Cholesterol 30mg
10%
Sodium 67mg
3%
Carbohydrates 13.6g
5%
Fiber 0.6g
3%
Sugar 0.6g
1%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.