Zucchini Carrot Muffins Recipes

The original recipes calls these cupcakes. By substituting whole wheat flour, and applesauce for a portion of the white flour and oil, I made them healthier. I also used Splenda instead of sugar. I eliminated the cream cheese icing originally called for and decided to serve these as muffins! My kids love these, even requesting them for birthdays. For special occasions I go back to all white flour and add the icing! Otherwise--they make a great breakfast muffin or snack!

These are moist, dense muffins that are NOT sugar or fat free...but are still on the healthy side of things.
I baked them to take on a camping trip & they were not only delicious first thing in the morning, but a nice pick-me-up during a hike~!
My 3 & 5yr olds love them too...a big + ;-)

Note to self: mini chocolate chips would be a good addition!

I may try with 100% whole grain

Again very nutritious with veggies, healthy flours like buckwheat, and not a lot of sugar! Moist and delicious!

These muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden...If you are a dairy lovin' fool just substitute with the good 'ol fashioned stuff...

Healthy Fat Free Muffins with under 75 calories. Make sure to use the fine side of your grater. I used the large side and it made them come out ugly

Muffins

These are incredibly delicious and so, so healthy! Moist, sweet, and satisfying!

Read carefully. In a large bowl mix eggs shredded zucchini and shredded carrots.
Add 1 cup brown sugar
Add 1/2 cup coconut oil. Melt your coconut oil first for 30 seconds. Very important. Mix
In a separate bowl add flour, 1/2 tsp baking soda. 1 tsp baking powder, and cinnamon. Mix. Add dry mixture to wet mixture bowl.
Add 1/4 cup chopped walnuts and 1/4 cup chocolate chips (optional).
Bake at 350 degrees for 20 minutes.
You can also make these as mini muffins.

The ingredients in the directions are correct amount as I did not know how to convert a few ingredients.

Adapted from averiecooks.com recipe.
I changed spices but very little else.

Low calorie and perfect for breakfast

Adapted from a recipe in Magnificent Muffins Cookbook

Zucchini Carrot Muffins (jwest)

Gluten and Dairy free!

Healthy, not so sweet muffin

breakfast muffin sweetened with sucralose

doubled; this time made with ginger honey 1/2 c and 1/4 c sugar, 1 c apple sauce

Delicious! Recipe can be found at http://dontwastethecrumbs.com/2014/08/zucc
hini-bread-with-apples-and-carrots/

Cake mix with fresh vegetables, pumpkin and crushed pineapple

You can use whatever vegetables you have--grated carrots, zucchini, or beets. You don't have to cook the beets before grating.

Sweet, moist, and bite sized little muffins filled with whole grains and vegetables, but not a lot of added sugar.

Great for breakfast on the run!

This is a delicious and healthy snack or breakfast, and only 144.5 calories each.

Breakfast muffins

This recipe was designed to give my daughter, who is gluten-free, a vegetarian and a picky eater something healthy to eat when she won't fix herself something.

Tasty, moist and good for you!