This recipe was provided by Massachusetts WIC
Zucchini Carrot Muffins
Flavorful muffins made with zucchini, carrots and banana
Course: Breakfast, Snacks
Servings: 24 muffins
- 3 cups grated zucchini (about 2 medium zucchinis, seeded)
- 2 cups grated carrots (about 5 medium carrots, peeled)
- 1 medium banana, mashed
- 1 cup unsweetened applesuace
- 3 eggs, beaten
- 1/2 cup sugar
- 2 tbsp canola or vegetable oil
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- non-stick cooking spray
Preheat the oven to 350 degrees and spray or line two 12-tin muffin pans.
In a large bowl, combine the grated zucchini and carrots, banana, applesauce, eggs, sugar, oil, vanilla, and lemon juice. Mix well using a fork.
In a medium bowl, combine the cinnamon, nutmeg, flour, salt, baking powder, and baking soda. Sift or mix well.
Slowly pour the dry ingredients into the wet ingredients and mix well.
Evenly pour the batter into the muffin pans, filling them about 2/3 of the way.
Bake for 20 minutes or until an inserted toothpick comes out clean. Cool muffins before serving for best results.
- Use 1 teaspoon pumpkin pie spice instead of nutmeg.
- Use 1 cup plain yogurt instead of applesauce, or use 1/2 cup of each.
- Cut this recipe in half to make 12 muffins. (Use 2 eggs for this).
- To make a quick bread from this recipe: cut the recipe in half and pour into a greased loaf pan. Bake for 50 minutes.
- Add leftover pureed baby foods such as butternut squash or carrots.
- Add fresh or frozen blueberries or raspberries.