Apple Zucchini Carrot Muffins

I am so excited for today’s recipe – these amazing muffins. 

Muffins not only make a great breakfast, but they are a delicious treat tucked into a lunch box, or served after school for a snack. 

These gems are chocked full of veggies & fruit – apples, applesauce, carrots and zucchini! 

With a few little tweaks the recipe went from 200 calories & 7 grams of fat per serving, to 100 calories & 1 gram of fat per serving.  That’s a snack I can feel good about. 

Apple Zucchini Carrot Muffins – Adapted from A Bountiful Kitchen

Ingredients

• 1 C whole wheat flour
• 2 C white whole wheat flour
• 2 1/4 tsp. baking soda
• 3/4 tsp. baking powder
• 3/4 C sugar
• 2 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 2 eggs
• 1/2 C applesauce
• 1 T olive oil
• 1 T vanilla
• 2 1/2 C grated carrots
• 2 C grated zucchini
• 1 C chopped apple
• 2 T milk, if needed
• Optional: Coconut, Raisins

Directions

In a large bowl, combine 1 C whole wheat flour, 2 C white whole wheat flour, 2 1/4 tsp. baking soda, 3/4 tsp. baking powder, 3/4 C sugar, 2 1/2 tsp. cinnamon and 1/2 tsp. salt. 

In a second large bowl, combine 2 1/2 C grated carrots, 2 C grated zucchini (I left the peel on!) and 1 C grated apple.  Then, add 1/2 C applesauce, 1 T olive oil, 1 T vanilla and 2 eggs.

Combine the wet and dry ingredients together & mix until moistened.  The batter will be VERY thick.  I ended up adding 2 T milk to the mix to thin it out a bit; feel free to do the same to yours. 

Add in the raisins, if desired. 

Then, scoop into 24 prepared muffins tins.  Fill each muffin hole 2/3 of the way full. 

Bake at 400 for 10 minutes, and then at 350 for 6-7 minutes.  Check for doneness with a toothpick. 

Cool in the pan for 10 minutes before removing muffins to cooling rack. 

Store, uncovered at room temperature for 1 day. 

These muffins freeze really well!  Stick them in a freezer-friendly bag or container and place in the freezer.  Remove as needed. 

Enjoy!