Zucchini Carrot Muffins
Zucchini Carrot Muffins are naturally sweet and loaded with flecks of shredded vegetables. Easy one bowl recipe.
Servings: 12 muffins
Calories: 180kcal
Ingredients
- 2 large eggs
- 1/2 cup applesauce unsweetened
- 1/2 cup honey or maple syrup
- 1/4 cup any mild oil I use avocado oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups whole wheat flour or spelt flour
- 1 cup zucchini grated small, not squeezed and packed
- 1 cup carrots grated small and packed
- 1/2 cup raisins or any other mix-ins
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F, line 12 muffin tin with muffin liners and spray with cooking spray. Set aside.
- In a large mixing bowl add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk very well to combine until no lumps are left.
- Add flour and gently mix until combined. Add zucchini,carrots and raisins and mix just until combined. Do not over mix.
- Using regular ice cream scoop, divide batter between openings evenly (they will be full) and bake for 20-22 minutes or until a toothpick inserted in the centre comes out clean.
- Remove zucchini carrot muffins from the oven, let them cool for about 5 minutes and then transfer to a cooling rack to cool off more. Enjoy warm or cold.
Notes
- Store: Loosely covered on a counter for 2 days. Muffins are moist, so do not seal them tight. After they can last in the fridge for 2 more days.
- Freeze: In an airtight container or bag for up to 3 months. Thaw on a counter for a few hours or overnight.
- Liquid sweetener: No dry sweetener like sugar please. You have to keep dry to wet ingredients ratio.
- Sweetened or unsweetened applesauce: Either can be used. Can substitute with yogurt 2% and higher fat content. Please do not use non-fat yogurt and add 2 more tablespoons of maple syrup.
Nutrition
Serving: 1muffin | Calories: 180kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 153mg | Fiber: 3g | Sugar: 10g