A quick story behind these muffins: my husband loves carrot cake. He asked me to make some carrot muffins to take to his office for everyone to snack on throughout the day. I also thought this would be good for the kids as well because it is great way to get veggies into their diet. I happened to have a small zucchini in the fridge at the time and decided to grate that into the batter in addition the carrot. In fact, I used more zucchini than carrot! I was so happy with the way they had turned out, but now the challenge was to convince my husband to try them.
My daughter Tori helped me win my case and said they were “the best muffins Mommy has ever made”, so he tried them and really, really loved them! He ate two muffins within a couple of minutes and now he asks me to make these once a week. My son Josh brings them to school for his snack and my daughter grabs one on the way out the door to school. They are moist, have fiber and are just really yummy! Try this easy recipe and let me know what you think!
Nutrition: calories 123, fat 1 g, carbs 25.8 g, fiber 2.2 g, sugar 9.3 g, sodium 28.3 mg, protein 2.9 g, Weight Watcher PointsPlus® 3
Moist And Delicious Zucchini Carrot Muffins
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 3/4 tsp cinnamon
- 1/2 cup sugar
- 1 tbsp orange or lemon zest
- 1/2 tsp vanilla extract
- 1 egg lightly beaten
- 1- 1/4 cups unsweetened vanilla almond, skim or soy milk — start with 1 cup and then you will see if you need to add more to get the right consistency for your muffin batter
- 1 small to medium zucchini, washed but not peeled – enough to fill 1 cup
- 1 small carrot, washed not peeled – enough to fill 1/2 to 3/4 cup
- 1/4 cup applesauce – I use baby apple sauce because it is much smoother
- Preheat oven to 375 degrees, line a muffin pan with foil or paper liners
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, nutmeg and cinnamon. Set aside.
- In a medium bowl, shred the zucchini and carrot; add the beaten egg, zest, almond milk, vanilla extract and apple sauce. Stir gently.
- Add the wet ingredients to the flour mixture mix gently and with a rubber spatula. Make sure you scoop all the way to the bottom of the bowl the get all the dry ingredients mixed in.
- Let batter sit for 5 minutes but no longer. Stir once and very gently.
- With an ice-cream scoop, fill 12 muffin cups.
- Bake for about 17 to 20 minutes. Turn pan around after about 10 minutes for even baking. When lightly browned on top, take out and test with a wooden skewer; there should be dry crumbs on the skewer when ready. Keep in pan for about 10 minutes, remove muffins and let cool on a wire rack.
Enjoy this healthy treat any time of day!
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