Zucchini-Carrot Muffins

28 Jan

My kids love – I mean, LOVE – these muffins.  And they’re chock-full of healthy stuff, so I never feel guilty about serving them for dessert or even just for a snack.  Because of all the fresh ingredients, they don’t keep very long at room temperature.  I usually make a double-batch and freeze them, then pull out a few at a time, for what we plan to eat over a day or two.  Enjoy!

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 3/4 cup oat flour (or grind oats in food processor)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 eggs
  • 1 cup unsweetened applesauce
  • 1 cup plain yogurt
  • 1/3 cup brown sugar
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 1 cup shredded or grated zucchini
  • 1 cup shredded or grated carrots
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup raisins (optional)

DIRECTIONS:

1.  Preheat oven to 400 degrees.  Spray nonstick spray into muffin tins or use paper cups

2.  Drain zucchini well.  I put it on paper towels and pressed more paper towels on top of it to squeeze out the water.

3.  In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.

4.  In a separate bowl, beat together eggs, applesauce, yogurt, sugar, honey, and vanilla.

5.  Mix the flour mixture into the egg mixture.

6.  Fold in the zucchini, carrots, pecans, and raisins.  Scoop into the prepared muffin tins.

7.  For mini-muffins, bake about 15 minutes.  For regular-sized muffins, bake 18-20 minutes or until toothpick comes out clean.  Cool 10 minutes before transferring to wire racks to cool completely.

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2 Responses to “Zucchini-Carrot Muffins”

  1. Lisa Martin January 28, 2011 at 6:38 pm #

    I’ve had these muffins as has my picky-eatin’ 5-year-old and they’re great. SO many ingredients, though. Jen, that scares me!

    • Jen January 28, 2011 at 8:13 pm #

      I have to admit, it’s kind of a big baking job. That’s why I do a double batch and freeze them – it’s too much work to do very often!

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