[…] Zucchini, apple & carrot muffins / by me […]
Looking for a delicious healthy muffin recipe?! I, as a lot of parents are always trying to come up with recipes that include healthy ingredients especially vegetables. Vegetables are the number one hated food item in our house. These muffins are very good and a great way to get those veggies eaten. Everyone, including your children will gobble these right up. Add a little butter for an extra good taste 🙂
TIP: I threw the veggies/fruit in the food processor to speed up the process. Shred a bunch of veggies and throw in freezer bags for another time or make a couple batches and freeze the muffins.
Zucchini, Apple & Carrot Muffins!
3 cups flour
1 1/8 cups sugar
2 1/2 teaspoons cinnamon
2 1/4 teaspoons baking soda
1 teaspoon salt
3/4 teaspoons baking powder
4 large eggs
1/2 cup plus 1 tablespoon vegetable oil
1 tablespoon vanilla
3 cups peeled grated carrots
2 cups zucchini, unpeeled
2 cups grated apples
+Preheat oven to 400 degrees. Grease muffin tins or add liners.
+In a large mixing bowl add flour, sugar, cinnamon, baking soda, salt and baking powder, whisk together.
+In another medium size bowl whisk eggs, oil and vanilla. Add grated carrots, zucchini and apples. Stir together until all fruit/veggies are mixed well.
+Pour liquid ingredients into dry bowl all at once. Fold until all incorporated. Batter will be thick.
+Pour into muffin tin, also to the top.
+Bake at 400 degrees for 10 minutes, lower oven temperature to 350 degrees and bake for an additional 10 minutes(may need longer).
+Check with toothpick, if it comes out clean the muffin is done.
+In a large mixing bowl add flour, sugar, cinnamon, baking soda, salt and baking powder, whisk together.
+In another medium size bowl whisk eggs, oil and vanilla. Add grated carrots, zucchini and apples. Stir together until all fruit/veggies are mixed well.
+Pour liquid ingredients into dry bowl all at once. Fold until all incorporated. Batter will be thick.
+Pour into muffin tin, also to the top.
+Bake at 400 degrees for 10 minutes, lower oven temperature to 350 degrees and bake for an additional 10 minutes(may need longer).
+Check with toothpick, if it comes out clean the muffin is done.
I am going to try this recipe! I have carrots & zucchini from the garden that need to be used. nicolesender(at)yahoo(dot)com