INCREDIBLE CARROT ZUCCHINI MUFFINS
this is a muffin I make with my son to put in his lunches. it is adapted from a friends zucchini muffin recipe. there is zucchini, carrots, bananas and applesauce, wholesome, sweet, moist, and irresistible. I don't have to hide the veggies, they are part of what makes them worth eating.
Provided by RachelSapphire
Categories Quick Breads
Time 45m
Yield 48 mini muffins, 24 serving(s)
Number Of Ingredients 16
Steps:
- mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
- pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
- bake in 350 degree oven.
- to get the most liquid out of the zucchini and carrots, freeze and defrost the shredded vegetables, the liquid will easily be squeezed out and contribute to a thicker batter, without doing this the batter will be a bit runnier and tend not to rise as nicely.
Nutrition Facts : Calories 199.1, Fat 10.4, SaturatedFat 2.3, Cholesterol 15.5, Sodium 219, Carbohydrate 25.6, Fiber 1.7, Sugar 13.9, Protein 2.9
SPICED ZUCCHINI CARROT MUFFINS
Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!
Provided by sassbyheather
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 21
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
- Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 28 g, Cholesterol 49.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 254.4 mg, Sugar 12.6 g
ZUCCHINI CARROT MUFFINS
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
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.
ZUCCHINI-CARROT MUFFINS
Try these tasty Zucchini-Carrot Muffins. Whether you're starting your morning or looking for a veggie-ful dessert, you're sure to love our Zucchini-Carrot Muffins.
Provided by My Food and Family
Categories Plant-Based Recipes
Time 38m
Yield 18 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375°F.
- Mix eggs, applesauce, oil, vanilla, granulated sugar and 1/2 cup brown sugar in medium bowl until blended.
- Combine 2 cups flour, cinnamon, baking powder, baking soda and salt in large bowl. Add applesauce mixture; stir just until blended. Stir in vegetables.
- Spoon into 18 paper-lined muffin cups.
- Combine nuts, butter, remaining brown sugar and remaining flour; sprinkle over muffin batter in cups.
- Bake 18 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool slightly or to room temperature.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
ZUCCHINI CARROT MUFFINS
This recipe was entered into a muffin contest. It's from taste of home. It was entered by Loretta Blaine. I think this sounds delicious! It was in the top 12.
Provided by Courtly
Categories Quick Breads
Time 37m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
- In a large bowl, combine flour, sugar, cinnamon, baking sida 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 muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
- Cool in pan 10 minutes before removing to wire rack.
Nutrition Facts : Calories 248.1, Fat 13.1, SaturatedFat 2.6, Cholesterol 31, Sodium 250.3, Carbohydrate 30.2, Fiber 2, Sugar 17, Protein 3.6
CARROT, APPLE, AND ZUCCHINI MUFFINS
I'm learning to eat a more healthy diet. I couldn't find a recipe for all the ingredients that I wanted in my muffins, so I made up my own. They're yummy and they have so many healthy ingredients! This recipe makes 24 muffins or 12 mini-loaves.
Provided by Judith Fowler
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
- Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
- Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 21.7 g, Cholesterol 15.8 mg, Fat 3.5 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 230.7 mg, Sugar 3 g
CARROT-ZUCCHINI YOGURT MUFFINS
Egg whites beaten to stiff peaks ensure that the texture of these whole-grain muffins remains light. Fresh carrots and zucchini keep these vegetable muffins moist.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.
- Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack.
Nutrition Facts : Calories 167 g, Cholesterol 36 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, Sodium 201 g
CARROT-ZUCCHINI MUFFINS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a hearty snack? Then check out these muffins made using oats, carrots and zucchini - a wholesome snack.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups and spray paper cups with cooking spray.
- Mix flour, oats, brown sugar, baking powder, cinnamon and salt in large bowl. Stir in milk, oil and egg whites all at once just until flour is moistened. Fold in carrots and zucchini. Divide batter evenly among muffin cups.
- Bake 16 to 21 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 15 g, TransFat 0 g
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4.5/5 (28)Calories 250 per servingTotal Time 48 mins
- Preheat the oven to 375°F. Line 6 cups of a standard muffin tin (or 20 mini-muffin cups) with papers, or grease each cup., Whisk together the sugar, oil, salt, and egg., Add the zucchini, carrots, dried fruit and nuts., Whisk together the remaining ingredients in a separate bowl, then add to the batter.
- Let the muffins rest for 10 minutes before placing them into the oven., Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes.
- A cake tester inserted into the center of a muffin should come out clean., Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool completely.
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4/5 (5)Servings 12
- Stir together egg, orange juice, and butter; add to dry ingredients, stirring just until moistened. Fold in carrot and zucchini. Spoon into greased muffin pans, filling two-thirds full.
- NOTE: Freeze in an airtight container up to 3 months. To reheat wrap each muffin in a damp paper towel; microwave on HIGH 40 seconds or until warm.
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