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
- 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
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.