Zucchini Carrot Nut Muffins Recipes

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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

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.

CARROT ZUCCHINI MUFFINS



Carrot Zucchini Muffins image

In Anchorage, Alaska, Anita Sterrett uses carrot cake mix to stir up these moist muffins chock-full of zucchini, nuts and raisins. "They make great snacks and are wonderful for dessert when spread with cream cheese frosting," she notes.

Provided by Taste of Home

Time 35m

Yield about 16 muffins.

Number Of Ingredients 7

1 package carrot cake mix (regular size)
1/2 cup applesauce
1/4 cup vegetable oil
1 large egg, room temperature
1-1/2 cups shredded zucchini
1/2 cup raisins
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine cake mix, applesauce, oil and egg for 30 seconds; beat on low speed 30 seconds. Beat on medium for 2 minutes. Stir in zucchini, raisins and pecans. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick comes out clean, 25-30 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 214 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 208mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

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

ZUCCHINI NUT MUFFINS



Zucchini Nut Muffins image

This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.

Provided by clw721

Categories     Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 11

3 eggs
1 cup oil
1 2/3 cups sugar
1/3 cup brown sugar
2 cups zucchini, grated
3 cups flour, sifted
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon salt
1/2 cup walnuts, chopped

Steps:

  • Beat the eggs until they are light and foamy.
  • Add the sugar, oil and zucchini.
  • Blend well with a spoon.
  • Mix the dry ingredients and add to the egg mixture; blend well.
  • Add the nuts, and spoon into greased muffin tins.
  • Bake at 325°F for 20 minutes.

CARROT-WALNUT MUFFINS



Carrot-Walnut Muffins image

Naturally sweet carrot-walnut muffins made with whole wheat flour. Option to add pumpkin, apple, nuts, etc. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer.

Provided by Jane

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 35m

Yield 20

Number Of Ingredients 18

nonstick cooking spray
1 ¾ cups whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 cups peeled and grated carrots
¾ cup roughly chopped walnuts
¾ cup raisins
1 ½ tablespoons whole wheat flour, or as needed
½ cup maple syrup
⅓ cup extra-virgin olive oil
2 eggs, at room temperature
1 cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon turbinado sugar, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
  • Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts and stir to combine.
  • Place raisins in small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
  • Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
  • Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.

Nutrition Facts : Calories 166.5 calories, Carbohydrate 21.2 g, Cholesterol 18.6 mg, Fat 8.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 148.7 mg, Sugar 10.1 g

EXQUISITE CARROT & ZUCCHINI MUFFINS



Exquisite Carrot & Zucchini Muffins image

These are my family's favorite muffins--they are always gone within the first day or two of making them. They smell so good coming out of the oven, the texture is great, and they are pretty healthy too! My kids have no idea they're filled with veggies. I always double this recipe. If I wasn't on a diet, I'd whip up a batch of cream cheese icing to go on top. Mmm, that would be good! NOTE: I've tried these with grated veggies and shredded, and both turn out excellent.

Provided by Prov31mom

Categories     Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 13

1 cup whole wheat flour
3/4 cup white flour
1 cup brown sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
1 egg
2/3 cup milk
1/2 cup oil
2 teaspoons vanilla
1 small zucchini, shredded
1 medium carrot, shredded
1 cup chopped nuts (optional)

Steps:

  • Preheat oven to 350°F.
  • Spray muffin pan with non-stick spray.
  • In a large bowl, mix the flours, brown sugar, baking soda and salt.
  • In a medium bowl, beat egg; stir in milk, oil and vanilla.
  • Add egg mixture and remaining ingredients to flour mixture; stir until just moistened.
  • Spoon evenly into muffin pan.
  • Bake for 35 - 40 minutes until golden.

Nutrition Facts : Calories 233.6, Fat 10.3, SaturatedFat 1.7, Cholesterol 17.4, Sodium 325.1, Carbohydrate 33, Fiber 1.7, Sugar 18.4, Protein 3.3

ZUCCHINI NUT MUFFINS



Zucchini Nut Muffins image

Make and share this Zucchini Nut Muffins recipe from Food.com.

Provided by Swan Valley Tammi

Categories     Quick Breads

Time 33m

Yield 1 dozen muffins

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1 large egg, fork-beaten
1/3 cup cooking oil
1 cup grated zucchini, with peel
1/2 cup milk
1/4 teaspoon almond flavoring
1/4 teaspoon vanilla
1/2 cup chopped pecans or 1/2 cup walnuts

Steps:

  • Combine first 7 ingredients in a large bowl. Make a well in center.
  • Mix remaining 7 ingredients in a separate bowl and then pour into well. Stir until just moistened.
  • Fill 12 greased muffin cups 3/4 full and bake at 400°F for 18 minutes or until a wooden pick inserted in center comes out clean.
  • Let stand in pan for 5 minutes before removing to wire rack to cool.

Nutrition Facts : Calories 2502.2, Fat 124, SaturatedFat 17.6, Cholesterol 228.6, Sodium 2666, Carbohydrate 312.4, Fiber 14.3, Sugar 105.5, Protein 42.7

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

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

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

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2021-06-18 Preheat the oven to 375 degrees F and grease a mini muffin pan with nonstick spray. (I use regular Pam as I find it's very reliable.) Add the carrot, zucchini, eggs, banana, butter, and maple syrup to a medium bowl. Gently stir in the flour, raisins (or chocolate chips) cinnamon, baking powder, baking soda, and salt.
From yummytoddlerfood.com


ZUCCHINI CARROT MUFFINS RECIPE - NEW ENGLAND TODAY
2022-04-12 Preheat the oven to 375 degrees F. Grease 18 to 24 muffin cups or line with paper. In a large mixing bowl, mix together the eggs, yogurt, and oil; then stir in the carrots and zucchini. Set aside. In another bowl, sift together the flour, sugar, baking powder, and nutmeg.
From newengland.com


ZUCCHINI CARROT RAISIN MUFFINS - THIS DELICIOUS HOUSE
2021-02-02 Line a 12 cup muffin tin with liners or spray with non stick cooking spray; set aside. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt; set aside. In a large bowl, mix together the sugar, applesauce, oil, and eggs until well combined. Add in the flour mixture and stir until combined.
From thisdelicioushouse.com


ZUCCHINI CARROT MUFFINS - VEGAN HEAVEN
2019-05-12 Pin it! STEP 2: Add the grated carrots, the apple, the zucchini, and the mashed banana. Stir in the almond or oat milk, the oil and about half of the chopped walnuts. Mix until well combined. Pin it! STEP 3: Place 12 paper liners in a muffin tin and divide the mixture evenly. Sprinkle with the rest of the walnuts.
From veganheaven.org


CARROT ZUCCHINI MUFFINS - SPICY SOUTHERN KITCHEN
2020-08-10 Instructions. Preheat oven to 375 degrees and line a 12-cup muffin tin with paper liners. Whisk together first 7 ingredients in a large bowl. Set aside. In a medium bowl, whisk together brown sugar, granulated sugar, eggs, vegetable oil, and vanilla. Add wet ingredients to dry and stir just until combined.
From spicysouthernkitchen.com


ZUCCHINI AND CARROT MUFFINS - UNA ROSE VEGAN
2021-05-13 They turned out so well. Nutty, flavourful and hearty, these are my new favorite muffin and go to recipe. Making zucchini muffins. These are very easy muffins to make. Combine the dry ingredients and mix well. Add the zucchini and carrot, and the rest of the wet ingredients to the mixing bowl and stir until just combined.
From unarosevegan.ca


SIMPLE ONE BOWL CARROT ZUCCHINI MUFFINS - SIMPLE GRAY T-SHIRT
2021-02-10 Preheat oven to 350 degrees and spray muffin tins with baking spray. Grate zucchini and carrots and set aside. In a large mixing bowl, mix together dry ingredients (oats, flours, sugar, baking powder, cinnamon and salt). Make a well in the center of the dry ingredients and add the eggs, oil and water.
From simplegraytshirt.com


CARROT ZUCCHINI COCONUT MUFFINS - THE ALLERGY MOM
Preheat oven to 350 degrees and line muffin tin with liners (I love the parchment paper ones) Add first 12 ingredients (dry ingredients) to the bowl of your stand mixer and combine thoroughly. Add in eggs, oil, and remaining ingredients and mix till combined – do not overmix. Pour into muffin cups and bake at 350 for 20 minutes or until a ...
From theallergymom.com


ZUCCHINI AND CARROT MUFFINS RECIPE | GOOD FOOD
1. Preheat the oven to 210°C (415°F/Gas 6-7). Grease a 12-hole standard muffin tin. 2. Sift the flour, cinnamon, nutmeg and a pinch of sea salt into a large bowl. Add the carrot, zucchini and pecans and stir well. 3. Put the eggs, milk and melted butter in a separate bowl and whisk together well. 4.
From goodfood.com.au


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 the out of the oven and let them sit in the muffin tin for about 10 minutes, then move to a wire rack to cool off completely.
From veronikaskitchen.com


ZUCCHINI MUFFIN RECIPES | ALLRECIPES
Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc. Enjoy! By …
From allrecipes.com


CARROT ZUCCHINI MUFFINS - BAKE. EAT. REPEAT.
Instructions. Preheat the oven to 375 degrees F. Spray a muffin tin with non-stick cooking spray and set aside. In a large bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a medium bowl, whisk together the eggs, applesauce, zucchini, carrot, and milk.
From bake-eat-repeat.com


CARROT CAKE ZUCCHINI MUFFINS - GRACEFUL LITTLE HONEY BEE
2020-11-16 Preheat oven to 350 F. Grease muffin tin. In medium size mixing bowl, combine egg, brown sugar, sugar, coconut oil, sour cream, vanilla and cinnamon. Add shredded carrots and zucchini. Mix until combined. In small mixing bowl, mix dry ingredients. Add dry ingredients to wet ingredients and mix until just combined.
From gracefullittlehoneybee.com


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