Zucchini Carrot Apple Muffins
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 145.0
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 144.8 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 2.3 g
- Protein: 3.2 g
View full nutritional breakdown of Zucchini Carrot Apple Muffins calories by ingredient
Introduction
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 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
Number of Servings: 21
Ingredients
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2 cups shredded Carrots
1 cup shredded Zucchini
1 med Apple, peeled & diced (approx 1 cup)
1/2 cup chopped Almonds
1/4 cup orgainic Raisins
2 tsp orange zest
1 cup all-purpose Flour
1 cup whole grain Flour
1 cup organic Sugar
1 Tbsp Cinnamon, ground
2 tsp Baking Soda
3/4 Egg substitute (eggbeaters)
1/2 cup Applesauce, unsweetened
1/4 cup Extra Light Olive Oil
1 tsp Vanilla Extract
Topping:
1/2 cup Oatmeal, Quick Oats, Store Brand dry
1 Tbsp Brown Sugar
1/4 tsp Cinnamon, ground
Directions
Preheat oven to 350 degrees. Toss together: Carrots, Zucchini, apple, almonds & raisins.
In seperate bowl, combine flours, sugar, cinnamon, & baking soda.
Add eggs, oil, applesauce & vanilla into veggie mix.
Combine wet into dry ingredients until just moistened. (it is a thick batter)
Fill standard sized paper-lined muffin tins.
In small bowl, mix oatmeal, brown sugar & cinnamon. Sprinkle over tops of muffins & bake for 20min, or until toothpick comes out clean.
Enjoy!
In seperate bowl, combine flours, sugar, cinnamon, & baking soda.
Add eggs, oil, applesauce & vanilla into veggie mix.
Combine wet into dry ingredients until just moistened. (it is a thick batter)
Fill standard sized paper-lined muffin tins.
In small bowl, mix oatmeal, brown sugar & cinnamon. Sprinkle over tops of muffins & bake for 20min, or until toothpick comes out clean.
Enjoy!
Member Ratings For This Recipe
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EPS102
I had a little trouble with this recipe since it doesn't say at what temperature to cook the muffins. I went with 375, and they took about 25 mins, but that could just be my slow oven. Otherwise, these were great. They were easy, very moist, and delicious. Might add less oat topping next time. - 8/31/09