Zucchini-Carrot Muffins 1 1/4 cups whole wheat flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon ground nutmeg1/2 teaspoon kosher salt1 cup quick cooking oats1/2 cup unsweetened applesauce3 tablespoons olive oil1 large egg (lightly beaten)1/3 cup unsweetened almond milk or skim milk1 1/2 cups carrots (peeled and grated (about Add eggs and vanilla and pulse to … Add shredded carrot, apple, and zucchini and stir to combine very well. Mix eggs, applesauce, oil, vanilla, granulated sugar and 1/2 cup brown sugar in medium bowl until blended. Stir in carrots and zucchini. These unbelievably fluffy and tender muffins will make you forget they are absolutely loaded with good stuff- like shredded carrots and zucchini! To make these muffins, chop your plantain into 1/2 inch pieces. Fill muffin tin 3/4 full and top with pumpkin seeds and bake for ~20 min, or until an inserted … Fill prepared muffin cups 2/3 full with batter (a scant tablespoon). Fold zucchini, carrots, and blueberries into batter. I’ve made them with white all-purpose flour and white whole wheat flour, and both work really well here. Add Greek yogurt, butter, applesauce and brown sugar and process/blend until smooth. Also great for … https://recipes.sparkpeople.com/recipe-detail.asp?recipe=369497 How to make it. Preheat oven to 350 degrees. These could totally pass for cupcakes too. https://myrecipetreasures.com/zucchini-carrot-oatmeal-muffins These muffins are so delicious, super moist and super healthy! * Percent Daily Values are based on a 2000 calorie diet. Easy breakfast recipe idea to eat on the go! Stir well to ensure all … This recipe worked SO WELL considering how many things I didn’t have in my pantry – I subbed yoghurt for apple sauce, only added about an 1/8 cup of sugar (with a little sprinkle of raw sugar on top), used 1 cup ap flour, 1 cup regular whole wheat, and skipped the nutmeg and ginger entirely. Carrot Zucchini Spice Muffins are the perfect muffins to finish up summer with! In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Mix in coconut flakes and chopped walnuts *or your choice of nuts, seeds and dried fruit totaling no more than 1.5 cups* Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. In a mixing bowl, whisk together vegetable oil, applesauce, raw cane sugar, eggs, and vanilla extract. In a large bowl, whisk together the whole wheat pastry flour, cinnamon, baking soda and salt. amazing! Use a muffin scoop to divide the batter between the 24 muffin cups and bake. Cooking is my passion so please follow along and share what I create! I doubled the recipe, used 3/4 of the sugar, and added some raisins…. Fold in dry ingredients into wet in 2-3 batches just until batter is mixed in. Remove muffins from pans to wire racks; cool slightly or to room temperature. They contain no added sugar and make the perfect snack for on the go! In a large bowl combine the sugar, eggs, vanilla, and salt. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Still super yummy! Healthy Carrot Zucchini Muffins that are made with whole wheat flour and oats are a healthy way to enjoy a morning muffin, plus they are packed with veggies and whole grains. In another bowl whisk together granulated sugar, brown sugar, canola oil, applesauce, eggs and vanilla. In a separate large mixing bowl whisk together granulated sugar and brown sugar, canola oil, applesauce, eggs and vanilla. My three year old just loves these muffins. The recipe also calls for coconut and toasted walnuts, both of which I omitted. 4. Mix eggs, applesauce, oil, vanilla, granulated sugar and 1/2 cup brown sugar in medium bowl until blended. If you want to skip the liners, just spray the pan with non-stick spray. A great way to use up zucchini and such a tasty treat! Batter will be very thick. Healthier Whole Wheat Honey Banana Muffins, Spices including cinnamon, ginger, nutmeg and cloves. This site uses Akismet to reduce spam. Add the zucchini, carrot, applesauce, and almond milk, mixing until combined. Can you use almond flour instead of wheat flour? In a large bowl, mix together flours with salt, spices, baking soda and bone broth powder. Nutritional information based on white flour and does not include nuts. Combine wet ingredients together and stir into flour mixture until batter is just moistened. Combine nuts, butter, remaining brown sugar and remaining flour; sprinkle over muffin batter in cups. Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside. Stir in the squash, oil, and … Interestingly enough, my kids really enjoyed these muffins. Make the zucchini carrot muffins with applesauce in place of the yogurt (or use a non-dairy yogurt); swap the eggs for flax eggs; use maple syrup in place of the honey. Try these tasty Zucchini-Carrot Muffins. https://www.food.com/recipe/incredible-carrot-zucchini-muffins-368242 And if you need to hide the fact that there’s zucchini in them from your kids, just peel the zucchini first. Meanwhile, combine flours, baking powder, cinnamon, garam masla (if using), and salt in a medium bowl. Learn how your comment data is processed. Because we are all crazy about these muffins! Stir in carrots and zucchini. I couldn’t be happier, he is eating hidden veggies in these healthy muffins. Stir in zucchini and carrots. Warm slightly to … In a separate mixing bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon). A few basic ingredients are needed to carrot zucchini muffins: vegetable oil, eggs, granulated sugar, light brown sugar, vanilla, flour, baking soda, baking powder, salt, cinnamon, zucchini and carrots.Then it’s just a few easy steps! Fold in carrots and zucchini. Unfortunately no, it won’t bake up the same. Lightly sweetened with brown sugar & cinnamon, made super moist with sour cream and sprinkled with the nutty crunch of walnuts, these Delicious Carrot Zucchini Muffins … The carrots make these moist muffins a good source of vitamin A. Eggland's Best® Eggs boast a farm-fresh taste and superior nutrition and have 25% less saturated fat than ordinary eggs. Here you’ll find a collection of delicious recipes that your family will love, all tested and approved by me, Jaclyn, creator of this food blog. Whip a batch of these up this week! Step 3 Combine whole wheat flour, all-purpose flour, flax seeds, baking powder, cinnamon, and salt in another … Process/blend until they are well chopped/minced into very small pieces. * Percent Daily Values are based on a 2,000 calorie diet. Add Eggland's Best® is a registered trademark owned by Eggland's Best, LLC. It was a brilliant substitution if you ask me. Cool 5 min. I’ve already made these muffins three times this summer and I just made them again to put in my kids school lunches. 5. A few … Combine dry ingredients together in a bowl. Because some kids hate “that green stuff.”. The last muffins I shared were these Healthier Whole Wheat Honey Banana Muffins. Read our disclosure policy. Because they remind me of one of my favorite cake – CARROT CAKE! Preheat oven to 400*. Bake in preheated oven until toothpick inserted into center comes out clean then let cool. Between the oats and whole wheat and the raisins, there is tons of fiber and lots of vitamins from the carrots and zucchini, which also happen to keep these muffins … Be sure to check out this Vegan Zucchini Bread too. Using a cookie scoop *affiliate link, evenly fill the muffin liners with the batter. Whisk the eggs and oil; stir into dry ingredients just until moist. Add the wet ingredients to the dry ingredients and stir. Fill greased or paper-lined muffin cups three-fourths full. 3. Bake at 400° for 20-25 minutes. Store muffins in an airtight container. Easy to make, no mixer required and brimming with flavor. Step 3 Combine 2 cups flour, cinnamon, baking powder, baking soda and salt in large bowl. Notify me of follow-up comments by email. This site requires JavaScript. Stir in vegetables. Fold in the chocolate chips. Healthy Zucchini Carrot Muffins are my favorite way to use all that extra garden zucchini! I love that it uses carrots, pineapple and applesauce to make a super tender and moist muffin. And yes of course those muffins are the perfect use for overripe bananas but when you’ve got an abundance of that end of summer zucchini and carrots around these are the muffins you’ll want to make! Cool in muffin pan several minutes then transfer to a wire rack to cool completely. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 … Store cooled muffins in airtight container at room temperature up to 5 days before serving. Preheat oven and line muffin cups. In a bowl whisk dry ingredients. Combine 2 cups flour, cinnamon, baking powder, baking soda and salt in large bowl. Beat in egg, then applesauce. Put zucchini and carrot into the container of your food processor or blender. In large bowl, whisk together oil and sugar. A great healthy muffin option along with these Banana Quinoa Muffins and Blueberry Oatmeal Muffins . Tips for Making the Best Zucchini Carrot Muffins. Preheat oven to 375°F. If you don’t have all the spices listed here you can actually just use 1 Tbsp pumpkin pie spice since it has the same spices (with a little allspice too). But I personally prefer them just as they are, more of like a treat. Add plantain to a high powered blender along with melted coconut oil, vanilla extract and applesauce and puree until smooth. Vegan Zucchini Carrot Muffins. So if you are going the healthier route and using white whole wheat flour you could also cut back on the sugar some and maybe even replace a little bit of the sugar with real maple syrup. Beat on medium for 2 minutes. Bake 18 min. Add in flour mixture and walnuts if using then stir and fold batter with a rubber spatula just until combined. Fold in toasted walnuts, if using. Set aside. In another bowl whisk together granulated sugar, brown sugar, canola oil, applesauce, eggs and vanilla. In a separate bowl, whisk eggs, oil, vanilla extract, applesauce, and maple syrup. And carrot cake is sweet. The original muffin recipe was for zucchini, carrot and apple muffins, but I hate having chunks of apple in my bread, so I decided to sub bananas in instead. Stir in zucchini, raisins and pecans. Super moist and delicious. These zucchini and carrot swirled muffins are deliciously spiced and perfectly sweet, plus they're soft incredibly moist. all-purpose flour or white whole wheat flour. Mix all the flours, baking soda, baking powder, cinnamon, and nutmeg and combine well. These healthy Mini Carrot Zucchini Muffins are a delicious way to add a few extra veggies to your day! Spoon into greased or paper-lined muffin cups. Preheat oven to 350°F. Yes please to this combo! Add applesauce mixture; stir just until blended. You won’t regret it! Divide batter among prepared muffin cups filling each cup nearly full. Line 1/2-cup muffin cups with paper baking cups. In a large bowl, combine cake mix, applesauce, oil and egg for 30 seconds; beat on low speed 30 seconds. Add remaining ingredients and stir until just mixed. or until toothpick inserted in centers comes out clean. Preheat oven to 375°F, line a muffin tin with cupcake liners and set aside. Line mini muffin cups with paper liners. Whether you're starting your morning or looking for a veggie-ful dessert, you're sure to love our Zucchini-Carrot Muffins. Please enable JavaScript in the browser settings and try again. Stir in applesauce and mashed banana. Line a muffin pan with 12 paper muffin cups. How to make carrot zucchini muffins. Beat in the egg, then add apple sauce and whisk to combine. Don't over mix. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 24 minutes. They’re perfectly spiced, deliciously sweet, incredibly moist and just simply irresistible! Fold in zucchini, raisins and pecans. Slowly add the dry ingredients, beating until smooth and scraping sides when necessary. Add the dry ingredients to the wet ingredients and stir. Whisk eggs and oil in another large bowl to blend. Add dry ingredients to wet and stir until just combined. Stir in carrots and zucchini. Preheat oven to 375 F. Line a muffin … Combine 2 cups flour, cinnamon, baking powder, baking soda and salt in large bowl. In a large mixing bowl, combine all ingredients except eggs and oil. But here I’m sacrificing and leaving off a cream cheese frosting, but if you wanted to turn these into cupcakes that would be perfectly acceptable. Add in flour mixture and walnuts if using then stir and fold batter with a rubber spatula just until combined. It’s been far too long since I’ve shared a batch of muffins. Gluten Free Carrot Zucchini Muffins. These muffins have 2 veggies, 1 fruits, no butter, no sugar and other healthy stuff that I am sure I can’t find in any store made muffins. Store in an airtight container for up to 3 days at room temperature, up to 5 days in the fridge or up to 3 months in the freezer. That’s my kind of breakfast or midday treat! They are tender and moist, and hearty enough for a quick stand-alone breakfast. Mix in apple, zucchini, and carrots. Add applesauce mixture; stir just until dry ingredients are moistened. Preheat oven to 350 degrees F. In a large mixing bowl combine the flour, sugar, cinnamon, baking soda and salt. This post may contain affiliate links.