Muffins have become a staple around here – both for our Muffin Monday (easy breakfast!) and quick snacks on the go. Since we eat a lot of muffins, I’m always trying new recipes and finding ways to make them even healthier, while still maintaining a great taste and texture.
My kids are not big fans of zucchini, but I keep trying to add it in to dishes disguised some way or another. Funny enough, they REALLY like zucchini bread! So of course, zucchini in muffins HAD to happen. I think this recipe came from a friend, and it is online in a lot of other places, so I’m not really sure where it originated. But, these muffins are very tasty indeed! And with the addition of 2 veggies and whole wheat flour, that makes these a triple hitter :0)
Carrot and Zucchini Muffins
- 1/4 cup vegetable/olive oil
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup applesauce
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 cup all-purpose whole wheat flour
- 3/4 cup all purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Preheat oven to 400F. In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
Fold the dry ingredients into the wet, until just mixed.
Grease a muffin tray (don’t use papers – they stick!). Spoon the batter to the very top of muffin cups and bake 15-18 minutes or until a toothpick or cake tester comes out clean when inserted into muffin.
Makes: 24 mini-muffins or 12 regular size muffins