Zucchini Carrot Muffins Recipes

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INCREDIBLE CARROT ZUCCHINI MUFFINS



Incredible Carrot Zucchini Muffins image

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

2 cups zucchini, shredded, and drained of extra liquid
1 cup carrot, shredded and drained of extra liquid
2 eggs
2 small bananas, smashed
1/2 cup oil
1/2 cup applesauce
2 teaspoons vanilla
1 cup sugar
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 cup semi-sweet chocolate chips
1 cup walnuts, chopped

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



Spiced Zucchini Carrot Muffins image

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

1 cup butter
1 cup white sugar
3 eggs
2 cups grated zucchini
1 cup grated carrots
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup raisins
½ cup chopped walnuts

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



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.

ZUCCHINI-CARROT MUFFINS



Zucchini-Carrot Muffins image

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

2 Eggland's Best® Eggs
2/3 cup unsweetened applesauce
2 Tbsp. oil
1 tsp. vanilla
2/3 cup granulated sugar
1 cup packed brown sugar, divided
2-3/4 cups flour, divided
2 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/3 cups shredded zucchini, patted dry
1/2 cup shredded carrots, patted dry
1/2 cup chopped pecans
5 Tbsp. butter, melted

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



Zucchini Carrot Muffins image

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

2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds
2 teaspoons 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 eggs, lightly beaten
3/4 cup vegetable oil
1 teaspoon vanilla extract

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



Carrot, Apple, and Zucchini Muffins image

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

cooking spray
1 cup shredded unpeeled zucchini
1 cup shredded carrots
1 large apple, cored and shredded
1 cup nonfat plain yogurt
1 cup sucralose and brown sugar blend (such as Splenda® brown sugar blend)
2 eggs
½ cup unsweetened applesauce
½ cup skim milk
2 tablespoons canola oil
1 lemon, zest only
1 orange, zest only
2 cups all-purpose flour
1 ½ cups whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ cup chopped walnuts

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



Carrot-Zucchini Yogurt Muffins image

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

Vegetable-oil cooking spray
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
3/4 cup (3 ounces) pecans, toasted and finely chopped
1/4 cup toasted wheat germ
1/3 cup packed dark-brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 medium carrots, peeled and grated on the large holes of a box grater (2 cups)
1 large zucchini, peeled and grated on the large holes of a box grater (1 1/2 cups)
1/2 cup plain low-fat yogurt
2 large eggs, separated
2 tablespoons unsulfured molasses
1 teaspoon finely grated orange zest

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



Carrot-Zucchini Muffins image

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

2 cups Gold Medal™ all-purpose flour
1 cup quick-cooking or old-fashioned oats
3/4 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup fat-free (skim) milk
3 tablespoons canola or soybean oil
2 egg whites, 1/4 cup fat-free cholesterol-free egg product or 1 egg
1 cup finely shredded carrots (1 1/2 medium)
1/2 cup shredded unpeeled zucchini (1 small)

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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From alifeofhappenstance.com


CARROT ZUCCHINI MUFFINS - VERONIKA'S KITCHEN
2019-02-27 Add grated carrots, zucchini, and walnuts and mix until well combined. Divide the mixture between 12 muffin tins and bake at 375°F for about 20-25 minutes, until a toothpick inserted in the middle comes out dry. Take out of the oven and let them sit in the pan for about 10 minutes, then move to a wire rack to cool off completely. How to store?
From veronikaskitchen.com


CARROT ZUCCHINI MUFFINS RECIPE - PILLSBURY.COM
2. In large bowl, combine flour, oats, brown sugar, baking powder, cinnamon and salt; mix well. 3. In small bowl, combine milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Stir in carrots and zucchini just until blended. Spoon batter evenly into sprayed muffin cups.
From pillsbury.com


ZUCCHINI CARROT MUFFINS - SIMPLE JOY
2017-07-05 Preheat the oven to 350 degrees and line a muffin tin with cupcake liners. In a large bowl, mix together the sugar, eggs, and oil. In another large bowl whisk together the flour, salt, baking soda, and cinnamon. Slowly add the flour mixture to the sugar and egg mixture. The batter will be very thick.
From simplejoy.com


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