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Sugar Free & Dairy Free Mini Carrot Zucchini Muffins

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 130kcal
Author Brenda Bennett | Sugar-Free Mom

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.

Notes

Weight Watchers Points Plus for two: 4*

Nutrition

Serving: 2g | Calories: 130kcal | Carbohydrates: 13.6g | Protein: 2g | Fat: 7.4g | Saturated Fat: 1.1g | Cholesterol: 30mg | Sodium: 67mg | Fiber: 0.6g | Sugar: 0.6g