Healthy Carrot Zucchini Muffins |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 3 |
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I think this came from , but I don't remember for sure. This is yet another recipe I haven't tried, but plan to whenever I get a food processor to shred the carrots. Ingredients:
1/4 cup canola oil |
1/2 cup brown sugar |
1 egg |
3/4 cup applesauce |
1 cup carrot, grated |
1 cup zucchini, grated |
1 cup whole wheat flour |
3/4 cup all-purpose flour |
2 teaspoons baking powder |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 400*.
2. In large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
3. In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg, and salt.
4. Fold dry ingredients into wet until just mixed. Spoon batter to the very top of sprayed, paper lined muffin cups and bake 18-20 minutes or until toothpick comes out clean.
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