Thursday, September 26, 2013

Zucchini-Apple-Carrot Muffins

Zucchini season is winding down but there is so much left to use still!  These muffins are tasty and fairly healthy.  I made a double batch and put half in the freezer to pull out later.  They warm up nicely in the microwave when I need a little afternoon snack.  I love that they use wheat flour and various vegetables and tasty green apples.  They are so good looking, too.  The pops of green and orange look so vibrant and fall-ish!

This recipe makes 12 muffins.

1 1/2 C whole wheat flour
1/2 C flour (or just use 2 total cups of whole wheat flour)
2 C total, shredded zucchini, granny smith apple, and carrots (I used about 1 C zucchini, 1 small apple, and 10-15 baby carrots)
2 eggs
1/3 C sugar
1/4 C honey
1 tsp vanilla
1/3 C unsweetened applesauce
2 TBSP vegetable oil
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

Preheat oven to 350.
Line or spray with nonstick spray 12 muffin tins.
Combine all of the dry ingredients in a large bowl.
Mix all of the wet ingredients in a separate bowl.
Add the fruit and veggies to the wet ingredients.
Mix the wet ingredients in the dry ingredients until just combined (don't over mix).
Divide evenly among the 12 muffin tins.
Bake for 20-25 minutes (until a toothpick comes out clean).
Serve warm or cooled.

This recipe is adapted from

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