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How To make Carrot Or Zucchini Muffins
1 1/2 c Whole-wheat flour
1 t Salt
1 1/2 t Baking soda
1 t Cinnamon
1/2 t Nutmeg
1 1/2 c Natural bran
3 ea Carrots, 1c grated
2 ea Eggs
1/4 c Vegetable oil
1 1/2 c Skim milk or orange juice
2 T Vinegar
1/2 c Honey
1/4 c Molasses
1/2 c Raisins
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.
How To make Carrot Or Zucchini Muffins's Videos
Zucchini Carrot Muffins
Zucchini carrot muffins are delicious, flavorful with just a little spice, and perfectly moist. Zucchini carrot muffins are a delicious and fun way to sneak a few extra veggies into your diet. While it may not be the healthiest muffin around, those servings of vegetables are still better than nothing.
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Carrot Zucchini Muffins Recipe - RKC
Carrot Zucchini Muffins
These muffins are healthy, delicious, moist and flavorful. My family loves these muffins. Perfect for grab and go breakfast. Must try!
#CarrotZucchiniMuffins #HealthyMuffins #WheatMuffins #GrabnGoBreakfast #CarrotMuffins #ZucchiniMuffins #BreakfastRecipe
Ingredients
* 3/4 cup brown sugar
* 2 1/2 cups wheat flour
* 1 1/2 tsp cinnamon powder
* 2 tsp baking soda
* 1/2 tsp salt
* 1/2 cup shredded desiccated coconut
* 1/2 cup chopped walnuts or pecans
* 1 cup grated zucchini
* 2 cups grated carrot
* 1/2 cup unsweetened applesauce
* 1/2 cup maple syrup
* 3 large eggs
* 1/2 cup vegetable oil
* 1 tsp vanilla Extract
Instructions
1. Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside.
2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined and keep it aside.
3. In a large mixing bowl, stir together the oil, apple sauce, maple syrup, egg, and vanilla extract.
4. Add the flour mixture to the wet ingredients and stir together until just barely combined.
5. Add the zucchini, carrot and stir gently until just distributed.
6. Fill each cup in the mini muffin pan approximately 3/4 full.
7. Bake 30 minutes or until a toothpick comes out with a few moist crumbs. Cool 10 minutes in the pan and then transfer to a cooling rack and cook for 15 minutes.
Recipe Note: Makes 20 muffins with this Measurements.
Savory Zucchini Carrot Muffins
This savory carrot and zucchini muffin recipe will not disappoint. It's an easy and fresh recipe, perfect for this summer! Get the full recipe here:
Carrot zucchini spice muffins - KooKu Food
KooKu Food -Carrot zucchini spice muffins
09.03.2017 These Carrot Zucchini Spice Muffins are the perfect muffins to finish up summer with They...
Easy Zucchini Muffins with Apples and Carrots - healthy veggie-rich breakfast for kids!
These healthy zucchini muffins contain no refined sugar and are packed with whole grains and vegetables. Perfect for a quick breakfast or snack, and freezer-friendly so you can make a delicious kid-approved meal for now and later!
Find the full recipe here:
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Healthy Carrot Zucchini Muffins
These Carrot Zucchini Muffins are made with whole wheat flour and oatmeal! They are the perfect healthy breakfast recipe that’s loaded with nutrition! AKA: Baby Muffins!
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