Tropical Zucchini Carrot Muffins Recipes

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ZUCCHINI CARROT MUFFINS



Zucchini Carrot Muffins image

Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

Provided by Taste of Home

Time 35m

Yield 18 standard size muffins.

Number Of Ingredients 14

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup sweetened shredded coconut
1/2 cup chopped almonds
2 teaspoons grated orange zest
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

Steps:

  • Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

TROPICAL MUFFINS



Tropical Muffins image

I entered these muffins at our county fair and won the grand champion award for baked goods. They're so moist, they don't need butter. -Sylvia Osborn, Clay Center, Kansas

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 12

1/4 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 cup sour cream
1-1/2 teaspoons rum extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1/2 cup sweetened shredded coconut
1/3 cup chopped pecans

Steps:

  • In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans., Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 225 calories, Fat 11g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI CARROT MUFFINS



Zucchini Carrot Muffins image

Easy, healthy Zucchini Carrot Muffins made with oatmeal, honey and yogurt. Supremely moist, lightly spiced and delicious for healthy breakfasts and snacks!

Provided by Erin Clarke / Well Plated

Categories     Breakfast     Snack

Time 37m

Number Of Ingredients 15

1/2 cup raw walnut or pecan halves or ¼ cup dried fruit (such as golden raisins or cranberries)
3/4 cup grated zucchini (1 small zucchini will be more than enough; no need to peel it first)
1 1/4 cups white whole wheat flour
1 cup old-fashioned oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 ¼ teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
3/4 cup grated carrot (about 1 large carrot)
2 large eggs (at room temperature)
1/2 cup plain nonfat Greek yogurt (at room temperature)
1/3 cup honey or pure maple syrup
1/4 cup canola oil or light olive oil
2 teaspoons pure vanilla extract

Steps:

  • Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
  • If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
  • Place the zucchini on a stack of paper towels. Pat dry and set aside.
  • In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Add the grated carrot and zucchini. Fold gently to combine.
  • In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
  • Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
  • Fold in the nuts or any other mix-ins.
  • Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!

Nutrition Facts : ServingSize 1 (of 10), Calories 234 kcal, Carbohydrate 28 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 33 mg, Fiber 3 g, Sugar 11 g

TROPICAL ZUCCHINI CARROT MUFFINS



Tropical Zucchini Carrot Muffins image

Super scrumptious way to use up the summer zucchini harvest.

Provided by bran

Categories     Zucchini Bread

Time 45m

Yield 20

Number Of Ingredients 15

2 ½ cups whole wheat flour
1 cup oat bran
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
1 ½ cups grated and squeezed zucchini
1 ½ cups mashed ripe papaya
1 cup grated carrot
1 cup unsweetened applesauce
⅓ cup honey
3 large eggs
2 teaspoons vanilla extract
2 lemons, zested
1 teaspoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin tins.
  • Mix flour, oat bran, salt, baking soda, baking powder, and cinnamon in a large bowl; form a large well in the center of the mixture. Add zucchini, papaya, carrot, applesauce, honey, eggs, vanilla extract, lemon zest, and lemon juice to the well; stir to combine batter. Spoon batter into prepared muffin tins, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Allow muffins to cool in the tin for 5 minutes before transferring to a cooling rack.

Nutrition Facts : Calories 105.1 calories, Carbohydrate 22.2 g, Cholesterol 27.9 mg, Fat 1.4 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 220.6 mg, Sugar 7.2 g

TROPICAL ZUCCHINI CARROT MUFFINS



Tropical Zucchini Carrot Muffins image

Super scrumptious way to use up the summer zucchini harvest.

Provided by bran

Categories     Zucchini Bread

Time 45m

Yield 20

Number Of Ingredients 15

2 ½ cups whole wheat flour
1 cup oat bran
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
1 ½ cups grated and squeezed zucchini
1 ½ cups mashed ripe papaya
1 cup grated carrot
1 cup unsweetened applesauce
⅓ cup honey
3 large eggs
2 teaspoons vanilla extract
2 lemons, zested
1 teaspoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin tins.
  • Mix flour, oat bran, salt, baking soda, baking powder, and cinnamon in a large bowl; form a large well in the center of the mixture. Add zucchini, papaya, carrot, applesauce, honey, eggs, vanilla extract, lemon zest, and lemon juice to the well; stir to combine batter. Spoon batter into prepared muffin tins, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Allow muffins to cool in the tin for 5 minutes before transferring to a cooling rack.

Nutrition Facts : Calories 105.1 calories, Carbohydrate 22.2 g, Cholesterol 27.9 mg, Fat 1.4 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 220.6 mg, Sugar 7.2 g

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